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.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
Build
Fold flaked tuna, halved olives, blanched green beans, tarragon, and parsley through the vinaigrette until evenly combined.
Stuff
Spoon roughly 1 heaped tablespoon of tuna mixture into each endive leaf. Top each with a quail egg half.
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.