Michele Scicolone's Endive with Tuna Dip

Name: Michele Scicolone’s Endive with Tuna Dip
Ingredients: 1 can (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.; INGREDIENTS

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 (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.
INGREDIENTS

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.