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)

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)