Tuna and Salmon Tartare with Endive Leaf

• 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.

tuna, shallots, ginger, lime juice, soy sauce, sesame oil, olive oil, salt, salmon, endive, caper berries

Taken from www.foodnetwork.com/recipes/tuna-and-salmon-tartare-with-endive-leaf-recipe.html (may not work)