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This recipe makes a great party appetizer that’s full of flavour and filling protein. It’s fast, easy, and looks super impressive! Try it at your next potluck or family dinner.

Tuna and Walnut Chutney on a Belgium Endive leaf
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  • 2 cans of Gold Seal No Drain White Tuna
  • 1/2 cup roasted chopped walnuts
  • 1/2 cup fine diced dried apricots
  • 1/2 cup diced sundried tomatoes
  • 1/2 tsp diced pepperoncini piccanti (Hot Red chili’s in oil)
  • 1/2 tsp finely diced ginger
  • 1/2 tsp finely chopped fresh garlic
  • 1 tsp chopped fresh basil
  • 1 tsp grated Salerno parmesan cheese
  • Juice of 1/2 lemon
  • Season with salt and pepper
  • 6 Belgium endives


  1. In a mixing combine, Gold Seal Tuna, walnuts, apricots, sundried tomatoes, pepperoncini peppers, ginger, garlic, basil and parmesan cheese. Mix well, then add lemon juice and season with salt and pepper.
  2. Cut end off Endive and place leaves on a plate, place a 1/2 tsp of Chutney on leaf and continue til your have filled all the leaves.

This recipe is developed by Chef D, otherwise known as Darryl Fletcher is a regular guest on TV shows across Canada, sharing delicious recipes with an informative and approachable flair. He also is the host of his own tv shows, At Home with Chef D and Chefdtv.com.Check out his simple and healthy beet smoothie and beet slaw, as seen on CHCH Morning Live.

Source: ChefDtv.com

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