Creamy vegetarian alternative to the traditional steak tartar. The sundried tomatoes and pickles add a nice chew and crunch reminiscent of the meaty version. Enjoy with crispy crackers as a dip or as a main with a fresh side salad. You can play around with the seasoning to adapt to your preference, some suggestions can be found in the substitution section.
Recipe
Serves: 2 | Time: <20 min
Ingredients
- 1 (420g | 14oz) can of kidney beans
- 4 half sundried tomatoes + 4 tsp of their juices
- 2 large pickles
- 1 tbsp chopped chives or spring onions
- 1 tbsp red wine vinegar
- 1.5 tsp Dijon mustard
- Salt
- Pepper
- 1/2 tsp piment d’Espelette or chili flakes (optional)
Method
- Drain and rince the kidney beans. Pat dry – picture 1.
- Mix the kidney beans in a food processor – picture 2.
- Finely dice 4 half sundried tomatoes – picture 3.
- Finely dice 2 big pickles – picture 4.
- Finely chop the chives or spring onion – picture 5.
- In a bowl, mix the beans, chopped pickles sundried tomatoes, pickles and chives, along with 4 tsp of the juice of the sundried tomatoes, 1 tbsp of red wine vinegar, 1.5 tsp Dijon mustard, salt and pepper. If using ass 1/2 tsp of piment d’Espelette or chili flakes – picture 6.
- Mix until well combined. Taste and adjust seasoning as needed – picture 7.
- Enjoy!
Substitutions
I highlight here possible substitutions to adapt the “tartar” to your preferences, diet and ingredients available to you.
Substitutions:
Keep the base of beans (of choice), sundried tomatoes, vinegar, salt and pepper and play with the other flavours.
| Recipe components | Possible substitutions* |
| Kidney beans | Other beans |
| Italian bean tartar | Flavouring: extra sundried tomatoes, parmesan, basil, balsamic glaze |
| French bean tartar | Flavouring: pickles, capers, fresh parsley, onion, Worcestershire sauce, Dijon mustard |
| Dill bean tartar | Flavouring: capers, dill, onion, egg yolk – optional feta |
The Global Homecook 