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Tomato Tartare

tartare tomato


Tomato Tartare

Tomato in can                                       800 g

Salt                                                      12 g

Mustard dijon                                        48 g

Lea perrins sauce                                  32 ml

Egg yolk                                               4

Extra virgin olive oil arbequina                20 ml

Lime                                                     1

Hp sauce                                              12 ml

Tomato ketchup                                    2 tbs


Straciatella                                            200 g

Capers                                                  16 pieces

Caviar oil                                              4 tbs

Picos bread or croutons                         20 pieces

Cantabrian anchovies                            20 g

Basil leaves                                          8 pieces


  1. Remove the seeds from the tomatoes and dry them on a kitchen paper. Leave it in the chiller for 8 hours.
  2. Mix all the ingredients in a bowl to prepare the tartare sauce.
  3. Cut the tomatoes into small cubes and add it to the tartare sauce.
  4. Plate up the sauce with different toppings (stracciatella, capers caviar oil, Picos bread, Cantabrian anchovies, basil leaves)


This post first appeared on The Dine And Wine, please read the originial post: here

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Tomato Tartare


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