Port Wine Recipe: Endives Stuffed with TunaEnjoy 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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