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

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Tuna Tartare

Recipe courtesy of Ina Garten

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

Sunny's Tuna Noodle Casserole

Recipe courtesy of Sunny Anderson

Tuna Noodle Casserole

Recipe courtesy of Food Network Kitchen

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Tuna Noodle Casserole

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword