Veal tartar, caper, tomatoes and basil

Veal tartar, caper, tomatoes and basil

6 persons
30 minutes
10 minutes
0 minutes
Olive oil or Olives used : Nice PDO

Tips and tricks

We advise you olive oils from Nyons PDO, Nice PDO or from variety of Lucques, Grossane, Cailletier, Négrette, Tanche …


  • 600 g of topside veal
  • 1 “ananas” tomato
  • 1 “Green Zebra” tomato
  • 1 “Coeur de boeuf” tomato
  • 2 shallots
  • 1/2 basil bunch
  • 1 yellow lemon
  • 40 g caper
  • 5 cl olive oil – subtle taste
  • 100 g Parmesan cheese
  • 150 g rocket
  • 2 cl reduced balsamic vinegar
  • Salt and pepper
  • Cut the veal into regular squares. Keep it in the fridge.
  • Cut all tomatoes in 4 pieces, remove the seeds. Cut each piece into squares (the same size that veal).
  • Chop the capers, basil and shallots. Take off the lemon zest and squeeze the lemon.
  • Mix the veal, tomatoes, capers, basil, shallots and lemon zests. Season with salt, pepper, add lemon juice and 3 cl of olive oil. Taste the seasoning.
  • Prepare the parmesan cheese “leaf” : preheat the oven to 200°C. Grate Parmesan cheese and spread it finely on a baking sheet covered with baking paper or silicone sheet. Bake for few minutes (until it get brown enough) and then cool.
  • Use a circle to prepare the plate. Add the rocket on the top, season with balsamic vinegar and the olive oil. End with the parmesan cheese leaf.

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