American · Snack
Classic Tuna Salad Endive Cups
Creamy tuna salad with celery, red onion, and Dijon in crisp Belgian endive leaves, make fresh for a classic American no-cook pescatarian protein snack.
$
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
248Calories
32gProtein
11gFat
8gCarbs
2gSugar
2gFiber
680mgSodium
26mgChol
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Instructions
1
Prep
Separate endive heads into 12 leaves, rinse gently, pat dry. Dice celery and red onion finely. Chop fresh dill and parsley. In a bowl, whisk Greek yogurt, mayonnaise, Dijon, lemon juice, salt, and pepper until smooth. Fold in flaked tuna, celery, red onion, dill, and parsley until evenly combined.
2
Build
Spoon roughly 1 heaped tablespoon of tuna salad into each endive leaf, mounding slightly at the base. Work at room temperature; filling will hold for 10 minutes.
3
Plate
Portion 6 filled endive cups into each of 2 flat airtight containers in a single layer. Refrigerate up to 2 days. Serve chilled with baby carrots, celery sticks, or sliced bell pepper for extra fibre and crunch.
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
- 120g (4.2 oz) plain 0% fat Greek yogurt
- 2 tbsp avocado-oil mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- 2 celery stalks
- 45g (1.6 oz / 3 tbsp) red onion
- 8g (small handful) fresh dill
- 2 tbsp fresh parsley
- 0.75 tsp fine salt
- 0.5 tsp black pepper