Endive Hors D’oeuvres: Tuna Tartare With Thai Curry on California Endive

Kara Mae Adamo

Fresh and healthy for you, California Endive can be the perfect addition to any dinner party or gathering. Its unique, crunchy taste brings out the flavors in wines, cheese, and other vegetables and fruits. Its delightfully colorful and curly appearance will add a delightful finishing touch to your dinner presentation that is both whimsical and sophisticated.

For your next dinner party, delight your guests with one of these simple and delicious California Endive hors d’oeuvres. Simple to make, they pair well with wines and champagnes during a cocktail hour, prior to the main course.

Tuna Tartare With Thai Curry on California Endive

Marinade Ingredients:

6 tablespoons of minced ginger

6 tablespoons of minced lemongrass

6 cilantro leaves

3 shallots, minced

3 cloves of garlic, minced

1 teaspoon of curry powder

1 teaspoon of Thai red curry paste

1 ½ cups of chicken stock

1 ½ cups of coconut milk

Marinade Instructions:

In a small saucepan, combine the ginger, lemongrass, cilantro leaves, shallots and garlic.
Heat over medium heat for 4 minutes, stirring occasionally. Stir in the curry powder and curry paste; cook 2 to 3 minutes or until ginger, shallot and lemongrass are tender, stirring occasionally. Add the chicken stock and bring everything to a boil.
Cook for 8-10 minutes, or until reduced by half.

Add the coconut milk. Cook for 10 minutes or until thickened (mixture should coat back of a spoon).
Strain, cover and refrigerate until chilled. The marinade may be made up to 2 days in advance.)
Tuna Tartare Ingredients:

1 ½ pounds of sushi-grade tuna, finely diced

6 tablespoons of minced shallots

1 ½ teaspoons of minced cilantro

24 California Endive leaves

Tuna Tartare Instructions:

In a medium bowl, combine the tuna, cooled marinade, shallots and minced cilantro. Stir and then refrigerate until you’re ready to serve it.

To serve, place a scant tablespoon of the tartare in each California Endive leaf and arrange them on a platter. The recipe serves 8, with each person enjoying 3 appetizers. These hors d’oeuvres pair well with Chardonnays.

Red and White California Endive Stuffed With Roquefort Cream and Walnuts


2-3 red California Endives

2-3 white California Endives

3 ounces of Roquefort cheese, mashed with a fork

1 ounce of cream cheese, mashed with a fork

1 tablespoon of Cognac, or as needed to make the right consistency

1 garlic clove, finely chopped

3 to 5 tablespoons of coarsely chopped walnuts

1-2 drops of Tabasco or a few grains (only) of cayenne pepper

1-2 tablespoons of chopped chives, for sprinkling


Core the endives and remove the leaves. Arrange them on a serving platter and set them aside. Combine the Roquefort cheese with the cream cheese and mix will. Add the garlic, cognac, Tabasco (or cayenne) and, finally, the walnuts. Sprinkle with chives before serving. This recipe pairs well with syrah or pinot noir. The appetizer serves 6.

For more delicious endive recipes, please visit http://www.endive.com/recipes.

California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com


1 Response to “Endive Hors D’oeuvres: Tuna Tartare With Thai Curry on California Endive”

  1. 1 Entertaining the endive « Oregon Harvest Trackback on November 26, 2011 at 4:05 pm

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