Italian · Snack
Tuna White Bean Lemon Cups
Flaked tuna folded with cannellini beans, olive oil, and lemon into Belgian endive leaves, make fresh for a bright Mediterranean pescatarian protein snack.
$
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
285Calories
32gProtein
11gFat
16gCarbs
2gSugar
4gFiber
520mgSodium
26mgChol
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Instructions
1
Prep
Separate endive heads into 12 whole leaves, rinse gently, pat dry on kitchen paper. Drain and flake tuna. Drain and rinse cannellini beans. Combine tuna, beans, olive oil, lemon juice, lemon zest, parsley, red onion, salt, pepper, and chilli flakes in a bowl. Mix gently with a fork, crushing a few beans slightly to bind without creating paste.
2
Build
Spoon roughly 1 heaped tablespoon of tuna mixture into each endive leaf, mounding slightly at the base. Work at room temperature, 5 minutes total.
3
Plate
Portion 6 filled cups into each of 2 flat airtight containers in a single layer. Refrigerate up to 2 days. Serve with baby carrots, celery sticks, or sliced bell pepper for crunch and fibre.
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
- 240g (8.5 oz / 1 can) canned tuna in spring water
- 160g (5.6 oz / 1 can) canned cannellini beans
- 2 heads Belgian endive
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 lemon
- 8g (small handful) fresh parsley
- 15g (2 oz) red onion
- 0.5 tsp fine salt
- 0.5 tsp black pepper
- 0.25 tsp chilli flakes