Tomato Tartar
A fresh and fruity tartar – make sure to use the best tomatoes you can find.
Ingredients
Number of portions
Tomato tartar
1 kg of tomatoes (preferably with a lot of fruit meat, e.g. ox heart)
A pinch of salt
100 g Santa Maria Sundried Tomatoes
100 g Santa Maria Peperone Piquillo
150 g silver onion
50 g Santa Maria Capers
2 tbsp olive oil, extra virgin
1–2 tbsp white wine vinegar
2 tsp salt
0,5 tsp Santa Maria Black pepper
Pickled mustard seeds
100 ml Santa Maria Mustard Seed Yellow
100 ml Santa Maria Mustard Seed Brown
1,5 dl rice wine vinegar
0,5 dl sugar
0,5 tsp salt
Smoked paprika mayonnaise
400 ml mayonnaise (if vegan, use light mayonnaise)
2 tsp Santa Maria Smoked Paprika
0,5 tsp salt
How to prepare
Tomato tartar
Cut tomatoes, sun-dried tomatoes, piquillo and onions into small cubes.
Mix with remaining ingredients.
Marinate for 10 minutes
Then strain off the liquid.
Pickled mustard seeds
Put all ingredients in a saucepan.
Let simmer with a lid on for about an hour. Test the texture of the mustard seeds – they should have the texture of lumpfish roe. If they are too hard, just let them cook a few minutes more.
Put in a jar and allow to cool. The pickled mustard seeds keep a few weeks in the fridge.
Smoked paprika mayonnaise
Mix mayonnaise and smoked pepper. Salt to taste.
Put mayonnaise in a pipe lid bottle.
All together
Put the room-temperature tartar on a plate.
Garnish with pickled mustard seeds, smoky mayonnaise and salad.
Recipe categories
Food