The Recipe

Tuna Tartare in Endive with Horseradish Sauce

Name: Tuna Tartare in Endive with Horseradish Sauce
Yield: 8 servings (serving size: 3 filled leaves)
Ingredients: 1 tablespoon finely chopped fresh chives; 2 tablespoons finely chopped celery; 2 tablespoons capers, drained; 1 teaspoon minced fresh thyme; 2 teaspoons extravirgin olive oil; 1 (8-ounce) Yellowfin tuna steak (about 1 inch thick), cut into 1/4-inch cubes; 1/2 teaspoon cracked black pepper; 1/4 teaspoon salt; 1/4 cup plain low-fat yogurt; 1 teaspoon fresh lime juice; 1 teaspoon prepared horseradish; 24 Belgian endive leaves (about 4 heads); 1 tablespoon finely chopped chives (optional)

COOK TIME : a few secondsPREP TIME : a few seconds

By Cooking LightFrom Myrecipes

Tuna Tartare in Endive with Horseradish Sauce

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Ingredients

DESCRIPTION

Since it will not be cooked, purchase sushi-grade tuna from your local fish market. It should be firm, shiny, plump, and bright red with no fishy odor. Keep the tuna mixture well chilled, and assemble the appetizers just before serving. The tuna can also be seared, if you prefer: Cook the whole fillet in a pan over high heat for 1 minute on each side; cool and cut into 1/4-inch cubes. If you're a fan of wasabi, substitute wasabi paste for the horseradish.

INGREDIENTS