Tuna And Salmon Tartare With Endive Leaf
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
46
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 medium
Shallot (finely minced)2 tsps
Ginger (freshly grated)1 tbsp
Lime Juice1 tsp
Soy Sauce1 tsp
Sesame Oil3 tbsps
Olive Oil1
SaltDirections:
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
2
Using a plastic spatula gently fold the ingredients together until just incorporated
3
Season, to taste, with salt and pepper
4
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
5
Season, to taste
6
Separate the leaves of the endive
7
Serve 1 1/2 teaspoons of salmon tartar in half of the leaves and fill the remaining leaves with the tuna tartar
8
Garnish with caper berries
9
Serve chilled