Tuna and Walnut Chutney on a Belgium Endive leaf

Chef D

Tuna and Walnut Chutney on a Belgium Endive leaf

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Ingredients

• 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

Instructions

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.