Tuna and Salmon Tartare with Endive Leaf
- Level: Easy
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 45
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 6
- Sodium
- 71
- Total: 15 min
- Prep: 15 min
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.