Endives stuffed with tuna

Port Wine Recipe: Endives Stuffed with Tuna

Enjoy with Sandeman Porto Fine White Ingredients
  • 2 endives
  • 2 cans tuna, shredded
  • 1 tablespoon of butter
  • 1 tablespoon of flour
  • 200 ml of milk
  • 2 egg yolks, whipped
  • Grated parmesan cheese
  • Salt (to taste)
  • Pepper (to taste)
  • Melt the butter in a saucepan and add flour. Simmer for a minute and gently add milk to keep it from turning lumpy. Add egg whites, salt, pepper and tuna.
  • Remove the outer leaves from the endives and set aside to use as receptacles.
  • Chop the remainder of the endives and sauté them in a frying pan with a dab of olive oil. Add the tuna mixture. Fill the endive leaves, sprinkle with cheese and grill in the oven.

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