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Ingredients

• 1 tablespoon finely chopped fresh chives
• 2 tablespoons finely chopped celery
• 2 tablespoons capers, drained
• 1 teaspoon minced fresh thyme
• 2 teaspoons extravirgin olive oil
• 1 (8-ounce) Yellowfin tuna steak (about 1 inch thick), cut into 1/4-inch cubes
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon salt
• 1/4 cup plain low-fat yogurt
• 1 teaspoon fresh lime juice
• 1 teaspoon prepared horseradish
• 24 Belgian endive leaves (about 4 heads)
• 1 tablespoon finely chopped chives (optional)

Description

Since It Will Not Be Cooked, Purchase Sushi-grade Tuna From Your Local Fish Market. It Should Be Firm, Shiny, Plump, And Bright Red With No Fishy Odor. Keep The Tuna Mixture Well Chilled, And Assemble The Appetizers Just Before Serving. The Tuna Can Also

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