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Tomato Tartare

Tomato Tartare

Serves 4

1 kg of heirloom tomatoes

3 gr of Dijon mustard

2 gr of Lea & Perrins sauce

1 gr green chile, minced

2 gr fresh oregano

2 gr habanero salsa

4 quail eggs

4 capers

150 gr watermelon

2 pistachios, chopped



Extra virgin olive oil

8 slices of bread, toasted

To peel the tomatoes we make a small cut in the skin, then blanch them briefly before shocking them in ice water. Once the tomatoes are completely cool we peel off the skin, cut the tomatoes into quarters, and scoop out and discard the seeds. We cut the remaining flesh into very small cubes and place them in a mesh strainer to drain for a few minutes. Next we mince the herbs and the green chile and add that to the tomatoes (in a bowl), along with the mustard, Lea & Perrins sauce, and the habanero salsa. Let the entire mixture chill for 30 minutes in the refrigerator. 

While the tomato is cooling we will peel the watermelon, removing seeds and cutting the flesh into 1cm cubes. Chill these in the refrigerator too. Cut the capers in half and set aside. The quail egg we open with a spoon and separate the yolks and whites, placing the yolks in a bowl with some olive oil. 

To assemble the plate, place the tartare mixture in a ring mold, smoothing the top with a spoon. Remove the ring gently, then put the egg yolk right in the center of the tartare. Around the tartare place the cubes of watermelon, chopped pistachios,  halved capers, and sprouts. Season the egg yolk with salt and drizzle a little bit of olive oil over the top. Serve with the toasted bread on the side.