TUNA AND SALMON TARTARE WITH ENDIVE LEAF
Prep Time: 15 minutes
Yields: 20 servings
The unique textures of salmon and tuna are what make this combination special. The salmon is a fatty soft in texture fish whereas tuna has more of a meaty feel. When blending the two together you have the fabulous flavor of salmon with something to chew on.
⅓ pound sushi grade tuna, cut into small dice
2 medium shallots, finely minced
2 tsps freshly grated ginger
1 tab lime juice
1 tsp soy sauce
1 tsp sesame oil
3 tabs olive oil
salt and freshly ground pepper
⅓ pound line caught wild salmon, cut into small dice
2 heads Belgium endive
1 tab caper berries, finely chopped
In a small bowl, combine tuna, 1 shallot, 1teaspoon ginger, ½ teaspoon lime juice, ½ teaspoon soy sauce, 1 teaspoon sesame oil, and 1 ½ 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 the salmon and the remaining shallots, ginger, lime juice, soy sauce, sesame oil, and olive oil. Using a plastic spatula gently fold the ingredients together until just incorporated. Season to taste with salt and pepper.
Separate the leaves of the endive. Serve 1½ teaspoons of salmon tartare in half of the leaves and fill the remaining leaves with the tuna tartare. Garnish with caper berries. Serve chilled.