Name: Tuna and Salmon Tartare with Endive Leaf
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 20 servings
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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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Tuna and Salmon Tartare with Endive Leaf

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