Tuna Tartare With Belgium Endive Leaves

Name: Tuna Tartare With Belgium Endive Leaves
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 227 grams chilled Ahi grade tuna, diced; 2 Belgium endives, cut into individual leaves; 1 teaspoons black pepper; 0 mediums fennel bulb, diced; 1 garlic clove, minced; 1 Tbsps ginger, peeled and minced; 1 green onion, thinly sliced; 2 Tbsps low sodium soy sauce; 1 Tbsp sesame oil; 2 teaspoons toasted sesame seeds; 0 teaspoons wasabi powder; 1 yuzu extract (juice)

Tuna Tartare With Belgium Endive Leaves is a gluten free, dairy free, and pescatarian main course. This recipe makes 3 servings with 179 calories, 19g of protein, and 9g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have garlic clove, sesame oil, fennel bulb, and a few other ingredients on hand, you can make it.

Ingredients

Servings:

227grams

chilled Ahi grade tuna, diced 2

Belgium endives, cut into individual leaves 1teaspoons

black pepper 0mediums

fennel bulb, diced 1

garlic clove, minced 1Tbsps

ginger, peeled and minced 1

green onion, thinly sliced 2Tbsps

low sodium soy sauce 1Tbsp

sesame oil 2teaspoons

toasted sesame seeds 0teaspoons

wasabi powder 1

yuzu extract (juice)

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tuna works really well with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. One wine you could try is Robert Mondavi Napa Merlot. It has 4 out of 5 stars and a bottle costs about 30 dollars.