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