Inspired by the El Bulli dish of Ferran Adria, this version is uncooked, but there is another from the same author with cooked tomatoes inspired by Jose Andres
Serves 4 as a small salad or appetizer
Ingredients:
4 cups (about 3lbs) most flavorful tomatoes at the peak of ripeness, peeled, seeded, diced into 1/4in cubes
(Score tomatoes with an X and boil in salted water for 30seconds, until skin starts to peel, place in ice bath to cool.
Peel the skin, then quarter, and take out the core and seeds.
Dice into 1/4in chunks, place in strainer and sprinkle with 1/2t salt, let drain in strainer for 10 min)
Marinade:
T Dijon mustard
T Worcestershire sauce
T oregano, minced
T Tabasco sauce (more as desired)
3 jalapeno pepper, minced
Garnish:
4 quail eggs
1 cup watermelon diced into 1/4 cubes
1/2 cup sprouts
8 pistachios, chopped
Olive oil
Sea salt
8 slices toasted baguette or potato chips (optional)
Directions:
Mix the tomatoes with the marinade and let sit in fridge for at least 30 minutes.
Portion the tartare onto 4 plates in flat mounds, with indentation on top to hold egg yolk.
Place egg yolk on top, and watermelon chunks, sprouts and pistachios around and on top
Drizzle with olive oil and sprinkle with sea salt.
(Optional) Serve with 2 toasted baguette slices each or potato chips