Tuna Tartare in Endive with Horseradish Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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:
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) |
Directions:
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 gewürztraminer. Bold, spicy, and aromatic, gewürztraminer also has a rich, almost lanolin-like texture that's superb with meaty fish. Try Domaine Weinbach Gewürztraminer 2002 (Alsace, France), $29. Powerful yet elegant litchi, spice, rose petal, and ginger aromas and flavors are followed by a texture that's silky and soft. -KM
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