Endive and tuna salad

Ingredients :

(for 4 people)
  • 4 endives
  • 150 g canned tuna
  • 4 eggs
  • 5 tablespoons of mayonnaise
  • 2 lemons
  • Salt pepper


Preparation : 15min
Cooking : 15min

Preparation :

  1. Put the endives under water, dry them; remove the first leaves if necessary, then cut the endives into slices in a salad bowl
  2. Harden the eggs for 10 minutes in boiling water. Run them under cold water, peel them. Mash them with a fork then place them on the endives
  3. Prepare the mayonnaise in a bowl and stir in the crumbled tuna and lemon juice. Salt and pepper
  4. Toss with the salad.


Endive, composed of 95% water, is a particularly low-calorie leaf vegetable. Easy to digest, even raw, it constitutes a good source of vitamin in particular vitamin B9 (folic acid), particularly interesting for pregnant women. It also provides vitamin C and A as well as various minerals and trace elements: potassium, magnesium, zinc, selenium.