Usually the endive is nestled right next to the radicchio, which makes it easy to find, since the radicchio is purple in a sea of mostly green.
My first idea for the “boat” was tuna salad in the endive leaves, but I decided to do something a little less smoooshy, so I left the components unmixed. And instead of the typical mayonnaise dressing, I sliced some avocados to add the fatty, creamy component. I think it worked out well.
Endive Tuna Boats
1 can tuna of your choice
Tomato salsa, for garnish*
Remove any ragged leaves from the endive, and separate into individual leaves. When they get too small for use as “boats,” you can slice them into ribbons for use as an additional garnish on the boats, or toss them into your salad.
Thinly slice the avocado flesh and lay a few pieces into each endive leave. Spoon tuna in the center of the boat, and top with salsa, to taste.
* if you don’t like spice, used some diced bits of tomato instead.
15 Poppy House Road
Rio Vista, California 94571