J – Endive leaves make just about anything elegant.
And, when you start with the richness of tuna confit and capers, the presentation is even more inviting. These one-bite flavor-bombs really shine on their own. Or, group them with some of the other appetizers we’re showcasing this week.
Welcome to Appetizer Week!
Appetizers can easily get a bad rap. No wonder, with what usually gets laid out.
Celery, carrots and zucchini on a plate with bottled ranch. Blah. Chips and “fresh” salsa from a plastic container. Ugh. Unknown cheese and “healthy” crackers. Don’t get me started …
Sound familiar? It doesn’t have to be that way.
This week we offer some quite easy and flavorful appetizers that are a departure from the usual suspects.
| Appetizer Week: Endive with Tuna Confit and Caper Aioli |
- ¼ pound tuna confit (recipe link below), chopped finely
- ½ shallot, minced
- 1 Tbsp capers, chopped finely
- 1 tsp lemon juice
- 2 Tbsp mayonnaise
- Pinch of cayenne
- Salt and pepper to taste
- 2 endives, pulled apart into individual leaves
- Chives for garnish, chopped
- Paprika for garnish
- Combine tuna confit, shallot, capers, mayonnaise, lemon and cayenne.
- Add salt and pepper to taste. Mix well.
- Place about a teaspoon of the mixture at the end of each endive stalk.
- Sprinkle paprika over the tuna mixture.
- Sprinkle chives.
- Repeat with remaining mix and endives.
- Serve.
- Enjoy!
Tuna Confit recipe
This dish came from a desire to use endive leaves and the fact that we still had some tuna confit left. BTW: The tuna confit keeps really well in it’s poaching oil in the fridge.
The presentation was really pretty. The taste was, as I said, a creamy, tangy flavor-bomb. Yum!