#1211
WED, OCT 9, 2024
Tomato Tartare
Notes
20241009 #breakfastdiary 1200, 16°C/clear, 20min/exercise(M)
'Tartare' usually brings steak tartare to mind - a dish enjoyed across Russia, Eastern Europe, and Central Europe, not unlike Korean yukhoe (raw beef). The story goes that meat was kept under a horse's saddle during long campaigns, and after the long ride, the tenderizing action would leave it soft enough to eat, seasoned simply. Today's version swaps the meat for tomato - #tomatotartare.
Oh, and tomato pairs well with mint. Spearmint is usually used since it holds up longer, but today it's apple mint.
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Remove the tomato stems, score a cross on each, blanch in boiling water, then transfer to cold water and peel.
- 02
Finely chop the tomatoes from step 1 and strain to drain off the liquid.
- 03
In a mixing bowl, combine the tomato from step 2 with chopped onion, capers, and apple mint, then add olive oil, salt, and pepper, and mix.
- 04
Place a mousse ring on a plate, pack in the mixture from step 3, and top with a little apple mint.
