Yellow-Fin Tuna Salad in Belgian Endive with Avocado Cream Dressing

Everything that you think you know about tuna salad – just forget it.  The 6″ tuna on wheat that you get from Subway — just throw it out the window…and by the way don’t ever go to Subway again.  I probably shouldn’t say that.  Anyway, I made a tuna salad tonight that will blow the history of all other tuna salads away.  This tuna salad demands that all other tuna salads get on their knees fins and beg for mercy.  What makes this tuna salad so amazing?  Well, a few things.  First off, my tuna salad dances on your tongue because you can actually taste it without all that bread in the way.  Secondly, not only is it made with actual tuna steaks — but yes…oh yes…bacon is involved.  C’mon, it’s me…like you don’t know.  After saying that you’re probably guessing that I have included avocado in some way as well right?  Well, yeah!  But not just chopped or sliced…we’re talkin’ about my original Avocado Cream Dressing.

If you haven’t had Belgian Endive before you are in for a treat.  They’re cool little leaves that you can braise, bake, steam, stuff, or just eat like chips with a dip.  In our little bread-less world they are fantastic in any place you’d think of having tortillas…so tacos basically haha.  They have an interesting taste — kind of a lemony-tangy taste…so needless to say they go great with fish!  If you don’t feel like clicking on the link I will give you a quick run-down.  They’re super good for you; high in folate, low in carbs, and look super fancy.  They’re becoming really popular.  My grocery stores haven’t always carried them, but they are starting to now.  Check out yours and buy some right away!

This meal changed last minute just because I felt like playing around with it.  It originally started as just a tuna salad, and I was going to include some chopped bacon and avocado on top.  But then I realized I could stuff these endive leaves, and since they looked so pretty…chopped avocado wasn’t going to cut it.  I decided to make a little dressing out of the avocado to dollop on top and it blew us away.  Creation success!!

Ingredients for Tuna Salad

  • 1 lb. yellow-fin tuna steak (this may require 2 steaks)
  • 1 tbsp. coconut oil
  • 1/2 red onion, diced
  • juice from 1 lemon
  • 4 strips uncured bacon
  • 2 tbsp. freshly chopped dill
  • salt and pepper to taste

Process

  1. Start by heating your coconut oil in a skillet over high heat.
  2. Salt and pepper both sides of your tuna steaks to your liking.
  3. Add tuna steaks to hot skillet and sear each side for about 3 minutes for medium-rare.  Remove from heat and let cool.
  4. While tuna is searing you can combine your red onion, lemon juice, and dill in a medium sized bowl.
  5. Fry bacon slices and let drain on paper towels.
  6. Crumble bacon and add to tuna mixture.  Combine well.
  7. Eat straight out of the bowl or spoon into endive leaves!  Top with my Avocado Cream Dressing, recipe found below.

 

Ingredients for Dressing

  • 1 whole avocado, halved and cubed
  • 1 small jalapeno, diced
  • juice from 1 lime
  • 1 tsp. spicy brown mustard
  • 1/4 tsp. garlic powder
  • salt and pepper to taste
  • extra-virgin olive oil
  • 1.5 tsp. water

Process

  1. Combine avocado, jalapeno, lime juice, mustard and all spices in a food processor.
  2. Combine until still slightly chunky.
  3. Drizzle in olive oil — I didn’t measure but I would guess about 1 tbsp.  Just keep an eye on it and add until you’ve reached your desired consistency.
  4. If dressing is too thick you can add in some water.  At the very end I added about 1.5 tsp. just to get a nice drizzle-like consistency.  This is completely up to what you like.
  5. Top your tuna salad and enjoy!

tuna salad with belgian endive 2

 

tuna salad in belgian endive

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2 Responses to “Yellow-Fin Tuna Salad in Belgian Endive with Avocado Cream Dressing”

  1. Rocio G. says:

    This was a good dish and was especially complimented by the dressing. I couldn’t find endives anywhere but we enjoyed this meal.

    • jennifer says:

      Endives have been hard for me to find too. Only one store that I know of in my area sells them. I ADORE this tuna salad, and it’s a quick one to make on a regular basis. I usually just eat it like a regular salad over spinach.

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