Recipe courtesy of Nathan Lyon
Save Recipe Print
Total:
15 min
Prep:
15 min
Yield:
20 servings
Level:
Easy

Ingredients

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Tuna Salad

Recipe courtesy of Food Network Kitchen

Tuna Melt

Recipe courtesy of Food Network Kitchen

Tuna Croquette

Recipe courtesy of Alton Brown

Salmon Cakes

Recipe courtesy of Ina Garten

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Smoked Salmon

Recipe courtesy of Alton Brown

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Tuna Noodle Casserole

Recipe courtesy of Food Network Kitchen

Blackened Salmon

Recipe courtesy of Alex Guarnaschelli

Browse Reviews By Keyword

          Latest Stories