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Michele Scicolone's Endive with Tuna Dip

SERVES 6

This dip can be made ahead of time and is good on eggs, potatoes, tomatoes, and lots of other items that will come to mind once you taste it.

Ingredients

1 can (7 ounces) Italian tuna packed in olive oil

4 anchovy fillets

1/2 cup mayonnaise

2 tablespoons capers, drained

1 small garlic clove, peeled

1 1/2 to 2 tablespoons fresh lemon juice

3 heads of Belgian endive, or carrot sticks, celery, peppers, etc.

Directions

In a food processor or blender, combine the tuna with its oil, the anchovies, mayonnaise, capers and garlic. Process until smooth, about 3 minutes, stopping to scrape down the mixture as necessary. Add lemon juice to taste. Scrape the tuna into a small bowl.

To serve, place the bowl in the center of a large platter. Separate the endive into individual leaves. Surround with the endive or vegetables of your choice and serve.

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