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. Using a plastic spatula gently fold the ingredients together until just incorporated. Season, to taste, with salt and pepper.
2. 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. Season, to taste.
3. Separate the leaves of the endive. Serve 1 1/2 teaspoons of salmon tartar in half of the leaves and fill the remaining leaves with the tuna tartar. Garnish with caper berries. Serve chilled.