Ingredients
- ½ cup cubed apple
- ¼ cup diced celery
- 1 packed tablespoon black currants
- ¾ cup scallions sliced into quarter-inch rounds
- 1 tablespoon minced red onion
- 2 level tablespoons blanched, sliced, toasted almonds
- 1 seven-ounce can of solid or chunk tuna in water, well drained
- Curried mayonnaise (see recipe)
- 2 large heads of endive
Hors d'oeuvres for eight to 10 people
Preparation
- Combine all ingredients except tuna, mayonnaise and endive in a mixing bowl.
- Place the tuna in a sieve and press it lightly to remove as much water as possible, taking care not to mash the tuna.
- Add tuna with desired amount of curried mayonnaise to the mixture. Stir well and chill.
- Remove the larger outer leaves of the endive. Wash the leaves in ice water and drain.
- Immediately before serving, spoon about a tablespoon of the curried tuna mixture into the hollow of the sheaths.
- This mixture is also tasty when served on black-bread toast.
Dining and Cooking