Endive… the perfect holiday party snack when it’s time to start laying off the bread already. As the holiday season comes to a close, I’m starting to crave foods that are lighter and brighter.
I decided to make two of my favorite appetizers (that I love atop toasty crostini)… and serve in crispy endive leaves instead. The first is a super easy sesame tuna tartare. And because parties always need vegetarian options, the second is a lemony white bean puree.
But lets face it, my favorite thing about skipping the bread is that I can endlessly snack away and still have room for dessert. Balance…
Special thanks to the California Endive Farms for the giant box of endive. (All opinions in this post are my own).
Lemony White Bean Puree:
1 cup cooked white beans, drained and rinsed
1/4 cup olive oil
2 garlic cloves
zest & juice of 1 lemon
salt & pepper
a few pinches of red pepper flakes, for garnish
chopped chives, for garnish
Puree all ingredients together in a food processor. Chill until ready to use. Taste & adjust seasonings.
Scoop spoonfuls into endive leaves, or in a small bowl with endive leaves on the side for dipping.
Sesame Tuna Tartare:
6 oz piece of sushi-grade tuna, salted, seared & chopped into pieces (yield 1/2 cup)
1 teaspoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon dijon mustard
1/4 cup chopped scallions
sprinkling of sesame seeds
Sear the tuna (optional step). Heat oil in a small pan, when the oil is hot, sear the tuna for about 30 seconds to 1 minute on each side. You want no more than 1/8 inch on both sides to turn white.
Let the tuna cool to room temperature & chop. Mix in the rest of the ingredients and chill for at least 20 minutes, or until you’re ready to serve. Taste and adjust seasonings.
Scoop tuna on endive leaves. Garnish with extra scallions and sesame seeds.