Tuna and Salmon Tartare with Endive Leaf

Total Time:
15 min
Prep:
15 min

Yield:
20 servings
Level:
Easy

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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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