Summer is already here, and with it comes the concern about keeping ourselves in shape and eating light. Many people think that eating healthier means making sacrifices and losing flavor in meals, but this isn't true. A good example is the Tomato Steak Tartare recipe that Jordi Cruz shared during the lockdown. It's a fresh, healthy, and delicious dish that proves you don't have to give up flavor to eat well.
A healthy dish with a sophisticated touch
Instead of the traditional raw meat, Jordi Cruz chose fresh tomatoes as the base for his version of steak tartare. Using vine and cherry tomatoes, the chef created a light yet flavorful dish, ideal for hot days. Best of all: you don't need rustic bread if you prefer a lighter option!
This dish is perfect for those who want to eat well during summer without worrying about calories or feeling heavy after the meal. Tomato Steak Tartare is fresh, full of nutrients, and easy to prepare, making it the ideal option to enjoy with family or friends.
Eating light doesn't mean eating poorly
When we think of "eating light," many people fear that the dishes will be bland or unsatisfying. Jordi Cruz's recipe shows the opposite. Tomato not only provides a delicious flavor, but it's also a source of vitamin C, antioxidants, and fiber. In addition, the sauce gives the dish a smooth texture and creaminess without adding too many calories.
Tomato steak tartare without bread: a lighter option
Although the original recipe includes rustic bread as a side, you can enjoy tomato tartare without it. Bread adds a crunchy touch that complements the tartare, but you can do without it to make the recipe even lighter. If you prefer an option with some carbohydrates, you can substitute the bread with whole wheat pita bread or even avocado toast, which are still light and tasty.
Ingredients to prepare tomato steak tartare
For the tartare:
8 tomatoes (vine and cherry)
Extra virgin olive oil
Salt and pepper to taste
4 egg yolks
Perrins sauce
Tabasco (to taste)
Petals of raw and semi-dried tomatoes
0.53 oz. (15 g) pickles
0.53 oz. (15 g) shallots
0.28 oz. (8 g) capers
Honey
Yolk sauce (prepared beforehand)
JORDI CRUZ | STEAK TARTAR de TOMATE
For the bread (optional):
8.82 oz. (250 g) flour
0.18 oz. (5 g) yeast
0.35 oz. (10 g) salt
3.38 fl. oz. (100 ml) water
1.69 fl. oz. (50 ml) olive oil
Preparation of tomato steak tartare
Prepare the tomatoes: Blanch the vine and cherry tomatoes, peel them, and set the varieties aside. Season the cherry tomatoes with salt, pepper, and olive oil and bake them at 230°F (110°C) for 20 minutes. For the vine tomatoes, make cross cuts, remove the skins, and make petals with the yolks.
Yolk sauce: In a bowl, mix the egg yolks with a touch of Perrins sauce, Tabasco, olive oil, salt, and pepper. Cook in a double boiler between 122-131°F (50-55°C) for 2 minutes.
Assembling the tartare: Chop the cherry tomatoes, pickles, and shallots and mix them with mustard, honey, and a tablespoon of the yolk sauce. Stir well to integrate the flavors.
Plating: Place the tomato mixture on the plate and decorate with fried capers, pickled spring onion, black olives, and nasturtium sprouts. If you wish, serve it with slices of rustic bread.