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.

Tuna and Salmon Tartare with Endive Leaf

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