Tuna Tartare In Endive With Horseradish Sauce

  1. Combine first 8 ingredients, tossing to coat; cover and chill. Combine yogurt, juice, and horseradish, stirring well. Spoon about 1 1/2 tablespoons tuna mixture into each endive leaf. Drizzle each filled leaf with about 1/2 teaspoon yogurt mixture. Garnish with 1 tablespoon chives, if desired.
  2. Wine note: The big-flavored meatiness of the tuna combined with the pizzazz of the capers and lime juice require a wine that is equally dramatic. My choice: Alsatian gewurztraminer. Bold, spicy, and aromatic, gewurztraminer also has a rich, almost lanolin-like texture that's superb with meaty fish. Try Domaine Weinbach Gewurztraminer 2002 (Alsace, France), $ Powerful yet elegant litchi, spice, rose petal, and ginger aromas and flavors are followed by a texture that's silky and soft. -KM

fresh chives, celery, capers, thyme, extravirgin olive oil, yellowfin, cracked black pepper, salt, yogurt, lime juice, horseradish, endive, chives

Taken from www.myrecipes.com/recipe/tuna-tartare-endive-with-horseradish-sauce (may not work)

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