Ingredients:
- Two 5 oz cans Canned Tuna (in water or olive oil), thoroughly drained
- 1/4 cup Full-Fat Mayonnaise
- 1/4 cup Plain Greek Yogurt (5% or more)
- 1 stalk Celery, finely diced
- 2 Tbsp Red Onion (or Shallot), very finely minced
- 1 tsp Dijon Mustard
- 1 Tbsp Fresh Lemon Juice
- 1 Tbsp Capers (drained), coarsely chopped
- 1 Tbsp Fresh Dill, chopped
- 1 Tbsp Fresh Chives, finely snipped
- 1/4 tsp Salt (Kosher or Sea), or to taste
- 1/4 tsp Black Pepper (freshly ground), or to taste
- 2 medium Belgian Endive Heads
- 1/2 tsp Lemon Zest (for garnish)
Instructions:
- Prepare the Tuna Base: Thoroughly drain the tuna, pressing out as much liquid or oil as possible. Transfer the drained tuna to the mixing bowl and use a fork to gently flake it until uniformly broken up.
- Mince Vegetables and Prepare Herbs: Finely dice the celery and mince the red onion. Finely chop the fresh dill, snip the chives, and coarsely chop the drained capers.
- Create the Zesty Binder: Whisk together the mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon juice until smooth. Stir in the salt and freshly ground black pepper.
- Assemble the Filling: Add the chopped celery, minced red onion, capers, dill, and chives to the tuna bowl. Pour the binder mixture over the top. Using a spatula, gently fold all ingredients until uniformly coated, being careful not to overmix.
- Chill (Recommended): Cover the mixture and refrigerate for 15–30 minutes to allow the flavors to deepen and help the mixture hold its shape better during assembly.
- Prepare the Endive Wraps: Carefully separate the inner leaves from the endive heads. Rinse the leaves under cold water, then dry the leaves thoroughly using a clean tea towel or paper towels to ensure maximum crispness.
- Assemble and Garnish: Scoop 1–2 tablespoons of the chilled tuna salad into the wider base of each endive leaf. Arrange the filled boats on a serving platter. Finish each boat with a light sprinkle of lemon zest and extra snipped chives or fresh parsley. Serve immediately.