TUNA AND SALMON TARTARE WITH ENDIVE LEAF

Tuna and Salmon Tartare with Endive Leaf image

Provided by Nathan Lyon

Time 15m

Yield 20 servings

Number Of Ingredients 11

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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

Steps:

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.