Lemon Caper Tuna Endive Cups

• 170 g (170 g canned light tuna in water, drained) — Canned light tuna in water, drained
• 100 g (100 g peeled, pitted avocado) — Avocado
• 100 g (6 large leaves (100 g total) raw Belgian endive) — Raw Belgian endive
• 10 g (2 1/2 tsp (10 g) extra-virgin olive oil) — Extra-virgin olive oil
• 15 g (1 tbsp (15 g) fresh lemon juice) — Fresh lemon juice
• 15 g (1 tbsp (15 g) brined capers, drained and rinsed) — Brined capers, drained and rinsed
• 6 g (3 tbsp (6 g) fresh flat-leaf parsley, chopped) — Fresh flat-leaf parsley

Method

1. 1Drain the tunaOpen the tuna can, press out all packing water through a fine strainer, and weigh 170 g drained tuna.1 minLook for: The tuna remains moist but releases no water when the strainer is lifted.Safety: Use a can opener that leaves no sharp metal edge and keep the tuna chilled.
2. 2Make the lemon caper dressingRinse and drain all 15 g capers, chop all 6 g parsley, and whisk both with all 10 g olive oil and 15 g lemon juice.1 min 30 secLook for: The capers and parsley are evenly distributed in a glossy, pourable dressing.Safety: Rinse brined capers to reduce surface salt and use a clean bowl.
3. 3Mash the avocadoMash all 100 g peeled avocado with a fork until mostly smooth with a few pea-size pieces.45 secLook for: The avocado is spreadable and contains no peel, pit, or large hard piece.Safety: Discard the peel and pit before weighing the edible avocado.
4. 4Fold the tuna fillingFlake all drained tuna into the avocado, add half the lemon caper dressing, and fold gently until every flake is coated.45 secLook for: The filling holds together while distinct tuna flakes and capers remain visible.Safety: Declare the fish allergen and keep the filling at 40°F or colder if not serving immediately.
5. 5Prepare six endive cupsTrim the endive base, separate six large intact leaves totaling 100 g, rinse them, and pat both sides completely dry.1 min 30 secLook for: Six crisp, dry leaves form sturdy scoop shapes with no torn center.Safety: Use a stable board and a clean towel reserved for produce.
6. 6Fill, dress, and serveDivide all tuna-avocado filling evenly among the six endive leaves and spoon every drop of remaining lemon caper dressing over the cups.1 minLook for: All six cups hold equal filling and every measured ingredient is served with no dressing left in the bowl.Safety: Serve immediately or refrigerate below 40°F; discard after 2 hours at room temperature.