French · Snack
Tuna Niçoise Endive Cups
Flaked tuna with halved quail eggs, Niçoise olives, and green beans in endive leaves, make fresh for a classic French pescatarian protein snack.
$
25 minsPrep
6 minsCook
31 minsTotal
EasyLevel
Nutrition per serving
385Calories
38gProtein
18gFat
12gCarbs
2gSugar
3gFiber
680mgSodium
195mgChol
Goes well with
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international
Instructions
1
Prep
Separate endive heads into 12 whole leaves, pat dry. Trim green beans. Pit and halve olives. Finely chop tarragon and parsley; finely dice shallot. Drain and flake tuna. Whisk olive oil, red wine vinegar, Dijon mustard, shallot, salt, and pepper into vinaigrette.
2
Boil
Bring a small pan of water to boil over high heat. Lower quail eggs in gently, cook 3 minutes until just-set yolk. Transfer immediately to iced water, cool fully, then peel and halve.
3
Boil 2
In the same boiling water, blanch green beans 2 minutes until just tender. Plunge into iced water to stop cooking, drain, and cut into short lengths.
4
Build
Fold flaked tuna, halved olives, blanched green beans, tarragon, and parsley through the vinaigrette until evenly combined.
5
Stuff
Spoon roughly 1 heaped tablespoon of tuna mixture into each endive leaf. Top each with a quail egg half.
6
Plate
Portion 6 cups into each of 2 flat airtight containers in a single layer. Refrigerate up to 2 days. Serve with sliced bell pepper, cherry tomatoes, or cucumber sticks alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 260g (9.2 oz / 1 can) canned tuna in spring water
- 2 heads Belgian endive
- 6 quail eggs
- 100g (3.5 oz) fine green beans
- 50g (1.8 oz) Niçoise olives
- 2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 8g (small handful) fresh tarragon
- 8g (small handful) fresh parsley
- 1 tbsp shallot
- 0.5 tsp fine salt
- 0.5 tsp black pepper