• 2 large tomatoes
• 1/4 spring onion
• 1/2 teaspoon of mustard in grain
• 1/4 teaspoon Perrins sauce
• 2 tablespoons olive oil
• Salt and pepper to taste
Wash the tomatoes. Peel them, empty the seeds and remove the peduncle by cutting around with a knife.
Cut them into small cubes, salt and pepper and place the pieces in a strainer to lose excess liquid.
Peel the spring onion and chop it very thin. In a bowl, mix the tomato with the spring onion, mustard and Perrins sauce. Season it.
To serve, use a cooking ring and fill it with the tomato tartare.
Decorate with some green sprouts.