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Deborah Dana

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Recipe of Stuffed Endives of Tuna and Tomato
Deborah

Deborah Dana

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Recipe of Stuffed Endives of Tuna and Tomato
Recipe

Stuffed Endives of Tuna and Tomato

15 min
Easy
12
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A rich Belgian endive snack with seasoned tuna. They are perfect sandwiches to botanize because the shape of a boat that is created with the endives is the best, since on top of them you add the tuna with tomato, lemon, a little jocoque and cream cheese. Everyone will like it.
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Ingredients

6 servings
  • 2 Belgian endive
  • 1 can of tuna
  • 100 grams of cream cheese
  • 100 grams of jocoque
  • 1 tablespoon of lemon juice
  • to taste of Red bell pepper cut into strips to decorate
  • 1 tomato without shell, washed and seedless

    Preparation

    In a blender mix the cheeses with the lemon juice until they are incorporated.
    Cut out the bases of the endive stems and separate the leaves.
    On each sheet serve 2 tablespoons of tuna and 2 tablespoons of the cheese mixture and 1 tablespoon of the diced tomato.

    PRESENTATION

    Garnish the snack with the red pepper.

    TIPS

    If you do not have endives, you can use lettuce leaves.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    108
    kcal
    5.4%
    Carbohydrates
    5.4
    g
    1.8%
    Proteins
    2.2
    g
    4.4%
    Lipids
    9.1
    g
    14%
    Fiber
    2.0
    g
    4.1%
    Sugar
    2.7
    g
    3.0%
    Cholesterol
    18.3
    mg
    6.1%
    Esha
    Rate this Tip.
    Ratings (1)
    Cony Contreras
    07/05/2013 13:05:51
    Fresca y nutritiva me gusta como entrada...muy rica....!!!

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