Tomato tartar is something you’ll see more and more [...], but you won’t taste better than this. - Mark Bittman.
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.
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.
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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|Serving Size: 1 Serving (236g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 55 (51%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 88mg||27 %|
|Sodium 345.6mg||12 %|
|Potassium 496.2mg||13 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 6.7g|
|Protein 5g||7 %|
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Calories per serving: 107
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