Salad

An appetizer or snack for parties, no matter where you serve the salad. Its appearance will give the impression of a gourmet feast.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 14

Ingredients

  • 14 pieces Witloof, fresh

  • 5 can Fish, tuna, in oil

  • 4 pieces Egg, fresh

  • 14 pieces Olives, green, in brine

  • 14 pieces Olives, black, in brine

  • 100 g Fish, tuna, in brine

  • 1 pinch Spices, pepper, black

Steps

  1. Hard-boil the eggs. Rinse the endive leaves under running water and dry them. Drain the canned tuna with oil into a large bowl and mix well to break the tuna into the smallest possible pieces. Peel the hard-boiled eggs and cut them into smaller pieces, then mix them with the tuna. Halve the black and green olives. Slice one half of the olives, and save the other halves for decoration.

  2. Reserve 14 anchovy fillets for decoration, and cut the rest into several pieces. Add the chopped anchovies to the bowl with the tuna. Add the chopped olives to the tuna and mix everything well. Finally, season with a little pepper and mix again.

  3. Fill the endive leaves with the tuna mixture. Place an anchovy fillet in the center of each filled leaf, and arrange 1 half green olive and 1 half black olive around it. Arrange the filled endive on a plate and serve.

Nutrition Information (Per 100g)

  • Calories: 72.74 kcal
  • Fat: 3.04 g
    • Saturated Fat: 0.48 g
  • Carbohydrates: 2.65 g
    • Sugars: 0 g
  • Protein: 7.48 g
  • Fiber: 1.97 g

Advice

You can replace canned tuna with fresh tuna, but it must be pre-cooked or well-seared.