Tuna and Salmon Tartare with Endive Leaf Recipe

Name: Tuna and Salmon Tartare with Endive Leaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 pound sushi grade tuna, cut into small dice, 2 medium shallots, finely minced, 2 teaspoons freshly grated ginger, 1 tablespoon lime juice, and more.

Yes, Tuna and Salmon Tartare with Endive Leaf falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuna and Salmon Tartare with Endive Leaf

How did you like this recipe?

Frequently Asked Questions