This salad is a great option for lunch or an appetizer. The endive leaves make a beautiful display and are easy for guests to use for hors d’oeuvre size bites. Alternatively, you could pair the salad with Flax–Hemp Crackers.
Ingredients
- 5 ounce (224 grams) cans solid white albacore tuna packed in oil, drained
- 1 cup (112 grams) crumbled feta cheese
- ½ cup (108 grams) extra virgin olive oil
- ½ cup (112 grams) diced roasted red peppers
- ¼ cup (50 grams) quartered green olives
- ¼ cup (15 grams) chopped fresh parsley
- 1 tablespoon (15 grams) freshly squeezed lemon juice
- 1 tablespoon (15 grams) drained capers in brine
- fresh black pepper and salt to taste
- 200 grams or approximately 2 endives with leaves separated
- red pepper flakes to taste
How to Make It
- Crumble the tuna into a mixing bowl. Add the crumbled feta cheese, olive oil, red peppers, green olives, chopped parsley, lemon juice, and capers. Stir very well to combine. Season with fresh cracked pepper and red pepper flakes if desired.
- Taste the salad before seasoning with salt. The cheese, olives, and capers have a lot of salty flavor on their own.
- Divide the salad into four ½-cup servings. Serve each with equal portions of the endive leaves.