With the summer season upon us and anglers along both coasts capitalizing on the seasonal availability of fresh yellowfin tuna, there’s no better time to enjoy this light and spicy treat. Perfect for a snack or appetizer, this quick and healthy recipe highlights the fish’s natural flavors and succulent texture with a unique presentation.
If you’re unfamiliar with Belgian endives, these slightly bitter greens are in the chicory family. While their crisp texture make for the perfect bite-size vessels, endives are also loaded with vitamins B and C, calcium, magnesium, iron, zinc, folate and selenium. Since yellowfin tuna is the star of this recipe, it’s best to use only the freshest fish. Ensuring the highest quality fare starts well before the fish is landed. Uniquely, tuna must be bled before resting on ice. This helps cool the fish from the inside out and is best accomplished immediately after the fish has been landed. For sushi grade ahi the process is essential, though slightly gruesome.
- 1 pound fresh yellowfin tuna, cubed
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- 2 tablespoons scallions, chopped
- 1 lime, juiced
- ¼ cup mayonnaise
- ¼ cup Sriracha sauce
- Belgian endives
- Black sesame seeds
- Black pepper & sea salt
Spicy tuna endive bites do not require lengthy preparation before you can enjoy them, so when you’re ready start by cubing fresh tuna and chopping scallions, adding sesame oil and a pinch of sea salt to a food processor. Pulse until the tuna is blended into bite-size morsels. In a small bowl mix lime juice, mayonnaise, Sriracha sauce and add tuna. Stir well and chill in refrigerator for 20 minutes. With skillet pre-heating to high, slice Belgian endives in half lengthwise. Drizzle with olive oil and sea salt. Sear for 30 seconds, remove from heat and pull individual leaves apart to be used as vessels for spicy tuna salad. Plate endive boats and fill with tuna, garnishing with black sesame seeds. Enjoy!