Tuna Tartare with Preserved Lemon, Galangal, and Crisp Endive Spears

Using a sharp knife, dice the tuna into small, uniform 1/4-inch cubes. Keep the tuna chilled until the final moment.

In a small bowl, toss the tuna with the minced preserved lemon, galangal powder, and apple cider vinegar. Let the mixture sit for 5 minutes; the acid will gently 'cure' the surface of the fish, enhancing its texture and brightness.

Toast the ciabatta cubes in a dry pan over medium heat until they are deeply golden and crisp throughout. This provides a necessary textural contrast to the silky tuna.

To plate, arrange the raw endive spears like an open fan. Carefully spoon the tuna mixture into the base of each spear, ensuring each bite gets a hit of the bright, aromatic marinade.

Sprinkle the warm, toasted ciabatta croutons over the top for crunch. Serve immediately while the tuna is cold and the croutons are still warm.