Tartare is the name given to a dish of ground raw beef served with seasonings and herbs. Jacques Pépin's tomato tartare has the look of the original and is delightfully refreshing for a first course. For the sauce, he emulsifies the tomato water (the clear liquid is squeezed from the tomato halves) with olive oil and garnish the dish with herbs. If you don't have enough tomato water for the sauce, add some tomato juice, Bloody Mary mix or V-8 juice.Plus: More Appetizer Recipes and Tips
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Serving Size: 1 Serving (17g) | ||
Recipe Makes: 4 | ||
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Calories: 150 | ||
Calories from Fat: 150 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 23 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.5mg | 0 % | |
Potassium 3.7mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 150
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