Tomato tartare with basil and avocado sauce is one of my favourite summer recipe. You know how much I love fresh and seasonal ingredients from the garden or the market.
Only few ingredients for an amazing recipe. Yes, maybe I shouldn’t but I must admit I’m quite proud of this recipe I developed in partnership with an important Italian food company like Cirio.
One of the things more I love in my food blogging experience, is just the chance to know “from the inside” food company that I knew and I used from always. And then to work to develop new recipe in my kitchen. Beautiful thing guys, trust me!
When I was making this recipe I thought to create something to celebrate Summer.
That for me means easy-to-make, quick, no-cooked. I love to combine fruit and vegetables but never I made before a tartare with fresh tomato slices.
Definitively you need only few raw ingredients for this vegetarian, healthy, versatile, Summer, colored, quick and easy-to-make super tasty dish.
Tomato Tartare, a versatile recipe
I think it’s a perfect speedy recipe for midweek meals but it’s seems a Michelin starred-restaurants recipe, so it’s perfect also for a special garden dinner.
Ready in under 30 minutes, it is gluten-free and a no-cooked recipe.
Before to start to cook together, I just like to share with you some tips!
For frozen effect: place tartare on its dish and place all in the freezer. Add basil and avocado sauce only before to serve.
For each guest I place a little jar where inside I put grissini, cutlery and a little rosemary branch (a perfect natural anti-mosquitos!).
For a fresh antipasto, serve little tartare. From this ingredients get 4 little tartare.
2 quite big tomatoes o 4 medium size
150 g mozzarella “fior di latte”
1/2 fresh lemon juice
some basil leaves, olive oil, salt and pepper
in a little bowl whisk with a fork olive oil, lemon juice, salt and pepper to make a citronette sauce to flavor avocado. Set aside.
Divide Cirio’s Tomato fillets from their juice and set aside. Drain Tomato Fillets for few minutes or, if you prefer, cook fillets for 1 minutes at side in a hot greased pan. Set aside.
Chop mozzarella into little cubes and set aside.
Cut mango into little cubes and set aside.
Chop avocado into little cubes, flavored with citronette sauce and set aside.
Blend clean basil leaves with 1 tablespoon of chopped and flavored avocado and olive oil to make a creamy sauce.
Place a cylindrical mold or large round biscuit cutter on plate. Place tomato fillets inside. Then add chopped avocado, chopped mozzarella and start again. Close with mango cubes on the top.
Place basil and avocado sauce around tartare.