Mango, Papaya and Coconut CarpaccioREAD MORE
- 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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