6 oz piece of sushi-grade tuna, salted, seared & chopped into pieces (yield ½ cup)
1 teaspoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
½ teaspoon dijon mustard
¼ cup chopped scallions
Sprinkling of sesame seeds, for garnish
Extra-virgin olive oil, for searing tuna
Endive, for serving
Make the Lemony White Bean Puree: Place the white beans, oil, garlic, lemon zest and juice, and a few pinches of salt and pepper in a food processor and process until smooth. Chill until ready to use. Taste & adjust seasonings.
Scoop spoonfuls of the puree into endive leaves and garnish with the chives and red pepper flakes, or serve in a small bowl with endive leaves on the side for dipping.
Make the Sesame Tuna Tartare: Sear the tuna (optional step). Heat oil in a small pan, and when it is hot, sear the tuna for about 30 seconds to 1 minute on each side. You want no more than ⅛ inch on both sides to turn white.
Let the tuna cool to room temperature and chop. Mix it with the soy sauce, rice vinegar, sesame oil, mustard, and scallions. Chill for at least 20 minutes, or until you’re ready to serve. Taste and adjust seasonings.
Scoop the tartare on endive leaves. Garnish with extra scallions and sesame seeds.
Recipe by Love and Lemons at https://www.loveandlemons.com/endive-appetizers/