Endive Tuna Salad Scoops

Aloha friends!

When I was growing up, my mom often made tuna salad sandwiches for lunch, and it's continued to be one of my go-to favourites (especially if it's a tuna cheese melt *drool*). This time around, I decided to tweak the classic sandwich by swapping out the bread for endives and the mayonnaise for Greek yogurt. Endives are a great swap in this dish because they are rich in nutrients, such as fibre, folate, and vitamin A & K, and they have slim, curled leaves, which makes the perfect scoop to hold fillings. Using Greek yogurt also gives an added benefit over mayo, since Greek yogurt is much more nutrient-dense (e.g., a source of protein, calcium and vitamin B12) than mayo and it contains probiotics (your gut health will thank you). Added bonus? Meal prep time is minimal and this meal can be easily made and packed the night before work - just grab and go in the morning!

Endive Tuna Salad Scoops

Ingredients (1 serving):

  • 1 endive
  • 1 can tuna
  • 2 tbsp plain Greek yogurt
  • 1/2 red bell pepper, chopped
  • juice of 1/2 lemon
  • 1 green onion, sliced
  • s + p to taste


  1. Mix all ingredients in a bowl.
  2. Scoop mixture evenly into endive leaves.
  3. Enjoy!

One of the reasons I like making tuna salad, whether it be in sandwich, pasta or scoop form, is that it's a meal that can be versatile. Sometimes I use combinations such as celery and green apples, cucumbers and avocado, or tomatoes and red onion. The possibilities are endless and you can tailor it based on your own preferences. Now that you have tomorrow's lunch is figured out, how about using that extra time to catch up on some errands, err I mean, binge watching your favourite show :D

xo Michelle