For the tuna tartare:
- 480 g of red tuna fillet
- finely-chopped chives, to taste
- extra virgin olive oil, as needed
- salt, to taste
- white pepper, to taste
For the endive with olives and capers:
- 50 ml of extra virgin olive oil
- 1 clove of garlic
- 1 chili pepper, chopped
- 300 g endive
- 5 anchovy fillets
- 20 g desalted capers (to desalt: place salt-preserved capers in a little bowl, cover with water, and leave about 10 minutes to desalt; if using brined capers, in a bottle, simply rinse)
- 100 g stoned black olives
For the spring onion cream:
- 1 kg of spring onions, julienne cut
- I clove of garlic, lightly crushed
- extra virgin olive oil, as needed
- 1 glass dry white wine
- salt and pepper, to taste
Garnish:
- 10 g chopped pistachios
