Michele Scicolone's Endive With Tuna Dip - ...

By á-174942

Ingredients

• 1 can Italian tuna packed in olive oil - (7 oz)
• 4 anchovy fillets
• 1/2 cup mayonnaise
• 2 tablespoons capers drained
• 1 small garlic clove peeled
• 1 1/2 tablespoons fresh lemon juice - (to 2)
• 3 heads Belgian endive (or carrot sticks/ celery/ peppers etc.)

Details

Servings 6

Preparation

Step 1

In a food processor or blender, combine the tuna with its oil, the anchovies, mayonnaise, capers and garlic. Process until smooth, about 3 minutes, stopping to scrape down the mixture as necessary. Add lemon juice to taste. Scrape the tuna into a small bowl.

To serve, place the bowl in the center of a large platter. Separate the endive into individual leaves. Surround with the endive or vegetables of your choice and serve.

This recipe yields 6 servings.