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.
Chocolate fondue with fresh fruit
Salmon rolls with avocado filling
Meringues with brandy cream
Strawberry sundae with meringues