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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

MyRecipes