Vegi steak tartare with Toma’Muse tomatoes

Vegi steak tartare with Toma'Muse tomatoes


  • 2 packs Toma’Muse
  • 1 tbsp mustard
  • Pepper and salt
  • 1 tbsp sherry vinegar
  • 5 tbsp olive oil
  • 4 yellow tomatoes

Type of dish



  • Cut Toma’Muse tomatoes in quarters and remove the seeds but keep them separately.
  • Cut the tomato flesh into fine cubes.
  • Fry Toma’Muse cubes in olive oil. Allow moisture to evaporate and season with salt and pepper and a tablespoon of mustard.
  • Drain the cubes in a sieve and keep the liquid.
  • Let the mixture cool down and season with salt and pepper.
  • Take a dressing ring and fill it with the Toma’Muse cubes. Press well.
  • Dressing: 4 tablespoons olive oil, 1 tablespoon sherry vinegar, salt and pepper, tomato juice and seeds.
  • Stir all this well and arrange it on the plate.
  • Finish with green herbs and a finely chopped yellow tomato.

Dish made by Alex Verhoeven (restaurant Hert)