| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 20 servings |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 20 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 45 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 6 mg |
| Sodium | 71 mg |
| Serving Size | 1 of 20 servings |
| Calories | 45 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 6 mg |
| Sodium | 71 mg |
Reviews
going easy on the sesame oil and substitute the shallots for very finely sliced chives improves this dish
I thought the Shallots and the Sesame oil was over powering.
Will not make this again.
Will not make this again.