Lime Tuna Boats
 
Prep time
Cook time
Total time
 
Serves: 20-24
INGREDIENTS:
  • Filling:
  • 1 can chickpeas, thoroughly rinsed and dried (optional: pinch off the skins)
  • 1 can tuna, drained
  • ⅓ cup chipotle lime mayonnaise
  • 1 tablespoon fresh lime juice (from ½ lime)
  • 1 red bell pepper, chopped very finely
  • 2 tablespoons cilantro, de-stemmed and chopped very finely
  • 1 green onion stalk, chopped very finely
  • 1 jalapeno (seeds discarded unless desired), minced
  • ⅓ cup chipotle lime mayonnaise
  • 1 tablespoon fresh lime juice (from ½ lime)
  • Endive:
  • 3-4 endive bunches
DIRECTIONS:
  1. Filling:
  2. Place the chickpeas in a medium bowl and use the back of a fork to mash them until they are fully broken down. Add in the tuna and continue using the fork to break it all up. Add in the other ingredients and stir to combine. This mixture can be placed in an airtight container and stored for up to two days before serving. At lease half a day to marinate makes the flavours come together well.
  3. Endive:
  4. Slice off the root of each bunch of endive then pull the leaves away gently. Rinse and pat dry then arrange around a large plate, outer sides of the leaves facing down so they create concave boats. If they wobble too much from side to side, the spine on the underside can be shaved down with a paring knife so that the leaf sits more evenly on the plate.
  5. Up to 8 hours before serving, use a large, narrow spoon to fill evenly each endive boat with the tuna mixture. Cover and keep in the fridge until serving.
Recipe by Love from the Land at https://www.lovefromtheland.com/lime-tuna-boats/