Tuna Tartare in Endive with Horseradish Sauce

By mschweickert

Sally James, Cooking Light

AUGUST 2004

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)

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 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.

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