Tuna and Salmon Tartare with Endive Leaf

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 20 servings
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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


  1. 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.
  2. 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.
  3. 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.

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