MEDITERRANEAN OLIVE AND TUNA SALAD WITH ENDIVE

I know the title may sound a little intimidating, but this tuna salad is SO easy to make. It's nothing more difficult than your typical tuna mayo salad (which by the way is also tasty)! If you are in need of a flavor packed change up to your tuna salad game, I highly recommend this recipe!

Also, feel free to swap 1/2 cup of canned chickpeas plus two tablespoons of raw walnuts mashed together as a plant-based substitute for the tuna, if desired.

This recipe is great made ahead for a quick on-the-go lunch or a perfect party appetizer!

Serves 1

INGREDIENTS:

• 3-5oz packed wild tuna in water (or 1/2 cup drained chickpeas + 2 tbsp raw walnuts)

• 1 tsp dijon mustard

• 1 tbsp olive oil

• 1 tbsp lemon juice (or the juice from 1/4 a lemon)

• 1 tbsp shallot, fine minced

• 2 tbsp kalamata olives

• 1/4 cup fresh basil

• 1 tsp capers, drained

• 4 tbsp sun-dried tomatoes

• Pinch of red pepper flakes

• 1 tbsp nutritional yeast or parmesan cheese shreds, optional

Serving Options:

• 1 small head of endive, separated, lettuce leaves, NUCO Coconut wrap, celery stalks, or thick cut red bell pepper strips

DIRECTIONS:

1. In a food processor, add all ingredients except the tuna (or chickpeas and walnuts if substituting). If you don't have a food processor, simply chop your basil, sun-dried tomatoes, olives, and capers before adding into a bowl.

2. Next add the tuna to the food processor and pulse for 3 seconds to mix until just combined. If you are using a bowl, simply add the tuna and stir everything together.

3. Serve the tuna in a bowl with a side of your favorite veggies or as a wrap.