Combine first 8 ingredients, tossing to coat; cover and chill. Combine yogurt, juice, and horseradish, stirring well. Spoon about 1-1/2 tablespoons tuna mixture into each endive leaf. Drizzle each filled leaf with about 1/2 teaspoon yogurt mixture. Garnish with 1 tablespoon chives, if desired.
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 be seared, if you prefer: Cook the whole fillet in a pan over high heat for 1 minute on each side; cool and cut into 1/4-inch cubes. If you're a fan of wasabi, substitute wasabi paste for horseradish.
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 8|
|Calories from Fat: 12 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 13.7mg||4 %|
|Sodium 145mg||5 %|
|Potassium 982mg||26 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 2g|
|Protein 10.8g||15 %|
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Calories per serving: 89
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