Curried tuna in endive sheaves

• 1/2 cup cubed apple
• 1/4 cup diced celery
• 1 packed tablespoon black currants
• 3/4 cup scallions sliced into quarter-inch rounds
• 1 tablespoon minced red onion
• 2 level tablespoons blanched, sliced, toasted almonds
• 1 7-ounce can of solid or chunk tuna in water, well drained
• Curried mayonnaise (see recipe)
• 2 large heads of endive

1. Combine all ingredients except tuna, mayonnaise and endive in a mixing bowl.
2. Place the tuna in a sieve and press it lightly to remove as much water as possible, taking care not to mash the tuna.
3. Add tuna with desired amount of curried mayonnaise to the mixture.
4. Stir well and chill.
5. Remove the larger outer leaves of the endive.
6. Wash the leaves in ice water and drain.
7. Immediately before serving, spoon about a tablespoon of the curried tuna mixture into the hollow of the sheaths.

apple, celery, black currants, scallions, red onion, blanched, tuna, mayonnaise, endive

Taken from cooking.nytimes.com/recipes/5064 (may not work)