Fish Free Vegan Tomato Tartare
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the tartare
- 1 ½ lbs ripe beefsteak or heirloom tomatoes (about 4 medium)
- 1 tsp kosher salt, plus more to taste
- 2 tbsp shallot, finely minced
- 2 tbsp capers, drained and roughly chopped
- 1 tbsp dijon mustard
- 1 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp fresh tarragon, finely chopped
- ½ tsp smoked paprika
- ¼ tsp black pepper, freshly ground
- 1 tsp vegan worcestershire sauce
For serving
- toasted vegan bread or crackers, for serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Score a shallow X through the skin at the base of each tomato. Bring a small pot of water to a boil, lower the tomatoes in for 20–30 seconds until the skin begins to peel back at the score, then transfer immediately to a bowl of ice water. Once cool enough to handle, peel, halve, and squeeze out the seeds and gel over a strainer set above the sink. Pat the flesh dry with paper towels.
- 2
Cut the peeled, seeded tomato flesh into a fine, even dice — roughly 1/4-inch pieces. Transfer to a fine-mesh strainer set over a bowl, toss with 1 tsp kosher salt, and let drain for 20–30 minutes until the tomatoes have released most of their liquid and the pieces hold their shape without pooling.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!