Tomato Tartar

A fresh and fruity tartar – make sure to use the best tomatoes you can find.


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
  1. Cut tomatoes, sun-dried tomatoes, piquillo and onions into small cubes.

  2. Mix with remaining ingredients.

  3. Marinate for 10 minutes

  4. Then strain off the liquid.

Pickled mustard seeds
  1. Put all ingredients in a saucepan.

  2. 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.

  3. Put in a jar and allow to cool. The pickled mustard seeds keep a few weeks in the fridge.

Smoked paprika mayonnaise
  1. Mix mayonnaise and smoked pepper. Salt to taste.

  2. Put mayonnaise in a pipe lid bottle.

All together
  1. Put the room-temperature tartar on a plate.

  2. Garnish with pickled mustard seeds, smoky mayonnaise and salad.

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