Tuna Salad Endive Boats

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Endive Boats

While I have a recipe for Classic Tuna Salad in the cookbook that uses my Garlic Mayo recipe to add texture and creaminess, I wanted to provide a quick, coconut-free version for those of you looking to get a meal on your plate, fast! This is a super simple tuna salad, but don’t let it deceive you–I’ve added some green apple for a little sweet crunch, as well as raw garlic for a kick. I stock this brand of BPA-free canned tuna in my pantry so that I can prepare a quick, nutritious salad on days when I am short on time.

For those of you who haven’t tried endive, it is a slightly bitter spring green in the chicory family. I like to use its crisp, sweet leaves as a vehicle for tuna salad, but don’t get hung up thinking this is the only way to eat it–you can use cabbage leaves for the “boats”, and also the salad would be lovely on a bed of any salad greens of your choice.



5.0 from 4 reviews
Tuna Salad Endive Boats
Prep time
Total time
Tuna Salad Endive Boats
Serves: 4
  • 2 5oz BPA-free cans of tuna, drained (I like this brand)
  • 1 small green apple, cored and finely chopped
  • 1 carrot, finely chopped
  • 2 ribs celery, finely chopped
  • ½ cucumber, finely chopped
  • 2 tablespoons red onion, finely chopped
  • 1 tablespoon fresh dill
  • 1 clove garlic, minced
  • ½ cup olive oil
  • 1 tablespoon apple cider vinegar
  • ½ lemon, juiced
  • ½ teaspoon sea salt
  • 2 endive heads
  1. Place the tuna, apple, carrot, celery, onion, dill, and garlic in a large bowl and stir to combine, breaking up the clumps of tuna.
  2. Add the olive oil, apple cider vinegar, lemon, and sea salt and stir well to combine, until the tuna has absorbed all of the oil.
  3. Trim the ends off the endive, and separate the leaves. Serve each leaf with a scoop of tuna salad.

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


    • Amy K says

      This has become one of my very favorite recipes, and I would choose it over regular mayo-based tuna salad even if I weren’t eating AIP. I’ve had it a lot lately though, and tonight I need to make something to take to work for lunch for the next few days, and I decided to use some canned salmon from my pantry and a few other ingredients in my fridge that I didn’t want to go bad. So here is my variation, Bacon Pineapple Salmon Salad!

      I replaced the tuna with salmon, of course, and used three ribs of celery instead of two. I replaced the apple with some finely diced fresh pineapple. I omitted the cucumber, and I added chopped up leftover bacon. Instead of dill I used about a half bunch of cilantro I needed to use up, and for the dressing I made a lime vinaigrette instead of lemon. I’ll serve it with mixed greens in my lunch, and I had a large bite to taste – so far it’s delicious!

      • Mickey Trescott says

        Amy – thanks for sharing your modification, and I think this might have to end up on the site someday – yum!

  • heidi says

    That is a lot of oil! Can it be cut down at all?

    • Mickey says

      Sure, but it is important to get adequate fat while on the AIP (and I HATE dry tuna salad!).


  • Laurie says

    I made this and it came out awesome. 1/2 of oil does sound like a lot but once everything is cut up it makes a big bowl. The hubs who is picky tried it and liked it as well. Thank you for the recipe!

  • […] Tuna Salad Endive Boats by Autoimmune Paleo […]

  • Laura says


    Thanks for this flavorful and light AIP option! I included it in my Labor Day recipe lineup https://mangiapaleo.com/15-paleo-labor-day-menu-recipes for this weekend and I know it will be a big hit. I’m proud to send my readers to your website/cookbook for true healthy recipes. Thanks!


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  • […] Tuna Salad Adjustments: I follow recipe as is. I will alternate between using endives and avocado. I scoop some tuna in half an avocado and eat it. […]

  • Erin says

    This is by far my favourite recipe I’ve eaten since starting my AIP elimination! I LOVE it. Didn’t have endive, so served it over a bed of lettuce one day, and for another time I chopped savoy cabbage and mixed it right in. Absolutely delicious!!

  • […] These endive boats will make you forget all about the bread […]

  • Nina Gigante says

    Hate to be so lazy……but is there a recommended way to do all the little chopping by machine????

    • Mickey Trescott says

      Hi Nina,
      You can try using the shredder blade on a food processor!

  • Jess says

    Brand new to this whole AIP thing, and I’m SO glad I found this blog! I am curious though… I am a very picky eater. I cannot touch tuna, or even smell tuna. It just makes me gag. Could I substitute chicken in this recipe? I really am not a seafood eater, but I’m trying for this lifestyle change. Tuna, however, is where I draw the line (for now). If no chicken, do you have any other suggestions?

    • Mickey Trescott says

      Hey Jess! You can totally use chicken instead of tuna here. While I recommend trying to incorporate seafood into your diet, I might start with some milder flavored types, like whitefish to get your feet wet. Hope it helps!

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  • Lisa says

    This tuna salad was excellent! My son and husband had it on bread and I ate mine on lettuce since my store was out of endive. We all loved it! I doubled the recipe so we could have leftovers tomorrow.

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