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Creamy Tuna on Endive Recipe

Creamy Lemon Pepper Tuna on Endive

Tonnino Tuna Blogger Recipe Challenge Recipe Submission Appetizer Category
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Course: Appetizer
Cuisine: American
Keyword: Creamy Lemon Pepper Tuna on Endive
Prep Time: 20 minutes
Servings: 1 ½ dozen
Author: Rebecka Evans-At Home with Rebecka

Ingredients

  • 1 6.7- oz jar Tonnino Tuna with Lemon & Pepper divided
  • 8 oz block cream cheese room temperature
  • 2 large endive bulbs leaves removed
  • 1 4 ounce jar sweet chopped pimiento peppers
  • 1 teaspoon capers more for garnish
  • 1 tablespoon prepared horseradish
  • ½ teaspoon fresh lemon juice
  • ¼ teaspoon sea salt
  • 1 teaspoon fresh ground black pepper
  • 2 tablespoons finely chopped chives
  • 1 cup micro greens or fresh herbs

Instructions

  • Using a fine sieve, drain Tonnino Tuna over a medium bowl. Gently slice the whole tuna filets. Reserve 2 tablespoons flaked tuna for creamed mixture
  • Combine room temperature cream cheese, sweet chopped pimientos, with liquid, lemon juice, capers, prepared horseradish, 2 tablespoons flaked Tonnino tuna, salt and pepper, in a medium sized food processor.
  • Process mixture until smooth, about 3 minutes. Using a spatula, scrape the sides of the bowl to pick up any large clumps of cheese and process for another 3 minutes. When mixture is smooth, stir in finely chopped chives.
  • Using the spatula, remove mixture to a medium piping bag fitted with a large hole pipping tip.
  • Gently remove all the leaves from the endive bulb. Remove and discard any damaged endive leaves. If the leaves become too difficult to remove, cut the root end with a knife to release them.
  • Lay the larger endive leaves on a large serving plate in the shape of a star. Fill the round space in the middle with a layer of micro greens or herbs.
  • Pipe a dollop of the creamed tuna mixture onto the lower portion of the endive leaf. Continue until all the lower leaves are done. Garnish each dollop of creamy tuna mixture with a piece of sliced tuna filet, edible orchids and capers.
  • Once the lower layer is completed, continue with the smaller leaves and place them on top of the micro greens in a star shape. Garnish each accordingly and serve immediately.
  • The appetizer can be made ahead and stored in the refrigerator, covered loosely with plastic wrap.
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Notes

  • You will need one piping bag and one large piping tip
  • I used mini mixed greens to fill the hole in the middle of the plate as a base for the top star shape. Any chopped lettuce, herbs or greens can be used.
  • Garnish: Edible mini orchids, mini chives shoots, capers
My source for edible flowers and micro greens http://gourmetsweetbotancals.com
By Rebecka Evans