Tomato Tartar
- Total Time
- About 90 minutes
- Rating
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Ingredients
- 2pounds plum tomatoes (10-12)
- ¼sweet onion, like Vidalia, finely chopped
- 3tablespoons Dijon mustard
- 3tablespoons mayonnaise
- 1tablespoon beef stock
- 1tablespoon Worcestershire sauce
- ½tablespoon capers
- ½teaspoon Tabasco sauce
- Salt and freshly ground black pepper
- 2hard-boiled eggs, grated, for serving
Nutritional analysis per serving (6 servings)
111 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 4 grams protein; 466 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil and submerge the tomatoes. Boil until the skin begins to split, about 2 minutes. Drain and let sit until cool enough to handle.
- Step 2
Carefully peel the skin off the tomatoes, then remove the seeds by cutting the tomatoes in half through the equator and shaking loose the seeds or popping them out with your finger. (You’ll lose some of the liquid, and that’s O.K.) Thoroughly drain the tomatoes in a gauze bag or mesh strainer for at least 30 minutes and then chop them roughly.
- Step 3
Combine the remaining ingredients (except the eggs) in a bowl; add the tomatoes to the mixture and stir, then taste and adjust the seasoning. Put the tomato-tartar mixture in tart molds (tuna cans work perfectly) and refrigerate for at least 1 hour. Carefully flip the tart molds over onto a plate to release the tartar; garnish with the grated eggs and serve with flatbread.
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