This dish is a wonderfully complex flavor explosion: curry, Genova tuna and golden raisins. It’s the perfect dish to spice up your day. Endive out of season? Substitute frisee or baby arugula.
1 tablespoon mayonnaise
1/2 teaspoon curry powder
2 (5 ounce) cans Genova Tuna in Olive Oil
1 clove garlic, minced
1/4 cup celery, minced
1/4 cup golden raisins
2 tablespoons fresh chives, minced
Sea salt and freshly ground black pepper to taste
4 medium tomatoes, top third cut off
1 head endive, leaves separated
Place mayonnaise and curry powder in a small bowl, stirring until curry powder is completely incorporated. Add tuna, garlic, celery, raisins and chives, stirring to combine. Season with salt and pepper.
Scoop seeds and flesh from inside tomatoes and discard.
Arrange endive leaves on salad plates. Spoon tuna mixture into tomatoes and place 2 halves on each plate. Serve immediately.