Tuna Tartare In Endive With Horseradish Sauce
- 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)
- 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.
- 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)