Tomato tartare

Tomato tartare

30 mins Prep

This dish was created by BOCA’s chef Matthijs Stinnisen using local Pure Harvest tomatoes mixed with the same veggie ingredients of a beef tartare.

Created by Spinneys
Prep time 30 minutes
Serves 4
Cuisine French
Diet Vegetarian
Preparation Moderate
Nutrition (per serving)
Calories 347
Fat 27.9g
Saturates 2.3g
Protein 8.9g
Carbs 24.9g
Sugars 7.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Chop the tomatoes in quarters and remove the skin and seeds, so that you are only left with the petals. Slice them into perfect squares. Leave it for 1 day in the fridge to release any extra liquid.


Chop the chives and capers. Dice the gherkins, shallots and radishes.


Mix these along with the ketchup, 2 tbsp mustard, chilli flakes, coriander and seasoning in a bowl and allow it to marinate for a few minutes before plating. Season more if needed.


To make the dill mayo, place 1 tbsp mustard, vinegar, egg yolk and salt in a blender along with the dill. Blitz while slowly adding the oil to create an emulsion. Strain it through a fine sieve into a bowl.


Place the tartare in a shallow serving bowl. Drizzle with the mayo and sprinkle with the edible flowers and micro greens and serve.