Tomato Tartare
A vibrant and refreshing plant-forward starter showcasing diced tomatoes, crisp cucumber, and red onion tossed with basil pesto and Dijon mustard. Light, tangy, and herbaceous, this tomato tartare is served with a creamy basil–parsley mayonnaise and seasonal vegetables for colour, crunch, and natural sweetness. A simple yet elegant dish that celebrates freshness.
- 2 hours
- EASY
- 6 portions
- MILK, PINE NUTS, GLUTEN
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 220 kcal Calories
- 3 g Protein
- 10 g Carbohydrates
- 18 g Fat
- 2 g Fibre
- 6 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Tartare | |||
| Tomatoes | 200 g | ||
| Cucumber | 100 g | ||
| Red onion | 100 g | ||
| Basil pesto | 40 g | ||
| Dijon Mustard | To taste | ||
| Salt and pepper | |||
| Herb mayonnaise | |||
| Mayonnaise | 50 g | ||
| Parsley | 20 g | ||
| Lemon juice | Few drops (optional) | ||
| Serving | |||
| Seasonal vegetables | Thinly sliced or shaved | ||
| Lemon | For seasoning | ||
Method
-
Prepare the Tomato Tartare:
- Cut tomatoes in half, remove seeds, and dice into small cubes.
- Dice the cucumber and red onion into similar-sized cubes.
- Combine tomatoes, cucumber, and onion in a mixing bowl.
- Add basil pesto, Dijon mustard, salt, and pepper.
- Mix well and refrigerate for about 2 hours to let the flavours develop.
- After chilling, transfer the mixture into a fine sieve and gently press to remove excess liquid.
-
Make the Basil & Parsley Mayonnaise:
- Mix mayonnaise with chopped parsley and basil pesto.
- Add a few drops of lemon juice if desired for brightness.
-
Serve:
- Plate the tomato tartare in a ring mould.
- Decorate with seasonal vegetables around the tartare.
- Serve alongside basil–parsley mayonnaise.
