Tuna salad in little boats of lettuce and Belgian endive made after Simone’s kitchen recipe. When she posted the photo for this dish, I couldn’t wait to get my hands on the recipe. Even Stefan who isn’t a lover of tinned tuna, liked this dish.
It’s all very simple. Stir the ingredients together and place the salad on some lettuce and or Belgian endive.
- Ingredients for 2:
- 1 tin of tuna (in water or oil, drained about 4.5 ounces
- 4-5 cherry tomatoes chopped
- 1 ts capers
- 1 boiled egg, chopped
- 3-4 Tbs mayonnaise
- 1 green onion, chopped
- ½ ts ground ginger powder
- ½ ts ground chili powder (optional if you don’t like spicy)
- Pinch of smoked paprika (not too much as it can be overpowering)
- Optional: chopped parsley
- Little gem leaves
- Belgian endive leaves
I didn’t have any green onions or parsley. It was blazing hot the day I made this so I made do with what I had. I used a tiny bit of yellow onion and didn’t use any parsley.
Drain the tuna and mix with the rest of the ingredients. Wash the little gem and Belgian endive leaves and dry well. Put a bit of the salad on the leaves and tadaa! Super easy, delicious and ideal for those hot days.
My tuna salad wasn’t as smooth as Simone’s. If you do like it a bit smoother, add a bit more mayo and spices/hersb.
I think the salad would also be ideal for making deviled eggs. Do chop the tomato a bit smaller for that.
If you have any left overs, have it on some bread with a couple of avocado slices. Heaven!
Currently Simone working on an English version of her Simone’s Kitchen website. In the meantime her English recipes are available on junglefrog-cooking.com.
