: 45 mins
: 4-6 regular appetites or 2 greedy guts
Tuna Ceviche on Endive Leaves
Make this as a starter for a meal or as a tidbit for a cocktail party. People will think you're a rock star!
Ingredients
- 1/4 lb fresh ahi tuna, cubed as small as you can without it becoming mush
- 1/2 small yellow onion, finely minced
- 1 small clove garlic, finely minced
- Juice of 1/2 lemon
- 3-4 tbsp really good, flavorful olive oil
- Salt
- Freshly ground pepper
- 1 endive, separated into spears
- Minced fresh basil or tarragon for garnish (opt.)
Directions
- In a bowl, gently mix together the tuna, onion, garlic, lemon juice, and just enough of the olive oil to barely hold the mixture together (the 3-4 tbsp is a rough estimate). Season generously with salt and pepper (you'll know you've added enough salt when the lemon juice doesn't taste just straight soy, but the saltiness isn't overwhelming, either. They should strike the perfect balance). Refrigerate for about 15 minutes (cover your bowl) to allow the flavors to blend. Spoon ceviche onto endive spears, garnish with fresh herbs if desired, and prepare to fight off all your appreciative fans- er- friends!
