Endive with tuna - endive is considered a type of lettuce, but it would probably be more correct to think of it as chicory. They have the same origin - wild wild chicory that still grows on the shores of the Mediterranean, and originates from India.
This vegetable with a slightly bitter taste is not too well known in our country. Although it can replace the head salad, its application has much wider properties.
The energy value of endive is significantly higher than lettuce because it is richer in protein.
Endive with tuna - Jadranka Blažić - Recipes and Cookbook online
Endive with tuna - Endive is considered a type of lettuce, but it would probably be more correct to think of it as chicory. They have the same origin - wild wild chicory that still grows on the shores of the Mediterranean, and originates from India.
- 1 piece of endive (smaller)
- 1 can of tuna from water
- 1 piece of cucumber (smaller)
- green (leaves)
- so
- beaver
- lemon juice
- olive oil (a few drops)
- Separate the endive leaves.
- Drain the tuna from the water and chop it.
- Grate a small cucumber on a coarse grater, chop celery leaves.
- Season with salt, pepper, lemon juice and a little olive oil. Mix everything well and fill the endive leaves.
- This endive tasted exactly the same as the lettuce, not a trace of bitterness. All together it had a pleasant taste.
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