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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Tuna and Salmon Tartare with Endive Leaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions