Tuna and Salmon Tartare with Endive Leaf

Ingredients

• 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

Instructions

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.