Mediterranean Tuna Olive Cups
Flaked tuna with Kalamata olives, sun-dried tomato, and oregano in crisp endive leaves, make fresh for a bright Mediterranean pescatarian protein snack.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Separate endive heads into 12 leaves, rinse gently, pat dry on kitchen paper. Drain and flake tuna. Finely chop olives, sun-dried tomatoes, parsley, oregano, red onion, capers. Zest lemon, measure juice and olive oil. Combine all ingredients in a bowl with salt, pepper, chilli flakes; mix gently with fork until evenly combined.
Stuff
Spoon roughly 1 heaped tablespoon tuna mixture into each endive leaf, mounding slightly at the base. Work methodically to ensure even filling across all 12 leaves.
Plate
Portion filled cups into 2 flat airtight containers of 6 cups each, keeping 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.