Remove any damaged parts and wash the endive leaves very well and dry. Place them on a plate.
Grate your green apple.
For the sauce, add in a bowl: the creamy white cheese, the grated green apple, the Himalayan salt, and our Natural Superfood Recovery. Mix everything together until you get a uniform paste.
Take a small teaspoon, and fill the leaves with the mixture. Place it on top of each endive but on the whitest part (which is the most resistant)that way you avoid breaking the leaf.
Next, dice the tuna and bell pepper into small pieces so that you can put them on top of the endive mixture used to stuff the leaves.