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Endive and albacore tuna salad

Get added protein and extra crunch with an almond sliver topping.

Nutritionists recommend eating wild-caught, cold-water fish like salmon, sardines, or Albacore tuna two to three times a week. “Instead of using cream or mayo in your tuna salad, try swapping onion puree, made from roasted sweet yellow onions,” says Seattle-based chef Dana Tough of ChefSteps.

This is part of our meal prep series. Click here for the full guide.

Ingredients

2 tablespoons parsley, chopped
Salt
Pepper
Lemon juice
6 Belgian endive leaves
1 ½ tablespoons almond slivers

Directions

1.

In a mixing bowl, add tuna, onion puree, chopped parsley, salt, pepper, and lemon juice. Mix well to form the tuna salad, then fill the Belgian leaves with the mixture. Place in an airtight container along with a small plastic bag containing the almond slivers. Store everything in the fridge.

Directions

1.

Transfer endives to a plate and garnish with almond slivers.