Tuna Tartare In Endive With Horseradish Sauce

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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)

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