Tuna and Salmon Tartare with Endive Leaf |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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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:
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.
4. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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