Ingredients
- 1/3 pound sushi grade tuna, cut into small dice
- 2 medium shallots, finely minced
- 2 teaspoons freshly grated ginger
- 1 tablespoon lime juice
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 1/3 pound line caught wild salmon, cut into small dice
- 2 heads Belgian endive
- 1 tablespoon caper berries, finely chopped
Directions
In a small bowl, combine tuna, 1 shallot, 1 teaspoon ginger, 1/2 teaspoon lime juice, soy sauce, 1 teaspoon sesame oil and 1 1/2 tablespoons olive oil. Using a plastic spatula gently fold the ingredients together until just incorporated. Season, to taste, with salt and pepper.
In a separate bowl, combine salmon and the remaining shallot, ginger, lime juice, soy sauce, sesame oil, and olive oil, again using a plastic spatula to gently incorporate ingredients. Season, to taste.
Separate the leaves of the endive. Serve 1 1/2 teaspoons of salmon tartar in half of the leaves and fill the remaining leaves with the tuna tartar. Garnish with caper berries. Serve chilled.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By xilehdh_5685671
jericho, VT
on December 10, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
going easy on the sesame oil and substitute the shallots for very finely sliced chives improves this dish
By jan visser
on June 17, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I thought the Shallots and the Sesame oil was over powering.
Will not make this again.
Read all 2 reviews