Vegan Steak Tartare

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1. Roughly chop the parsley and place it in the beaker of a hand blender. Chop the garlic and add it to the parsley. Pour in the olive oil and blend until the parsley is completely fine and you have a green oil. Set aside to infuse.

Step 2

Step 2. Bring a pot of water to the boil and prepare a large bowl with ice water. Score the tomatoes crosswise at the crown. Lower them gently into the boiling water and remove after 25 seconds. Transfer to the ice water.

Step 3

Step 3. Peel off the skins, quarter the tomatoes, and remove seeds and seed lists. Dice the tomatoes neatly and place them in a large bowl.

Step 4

Step 4. Finely chop the mushrooms, kalamata olives, and capers. Add them along with the finely chopped shallot to the tomatoes. Stir in mustard, ketchup, sriracha, soy sauce, and black pepper. Crumble the wild rice finely over the bowl and stir again.

Step 5

Step 5. Mix the mayonnaise, vadouvan, and turmeric until you have a yellow creamy sauce. Strain the parsley oil through a fine sieve to get a bright green oil.

Step 6

Step 6. Using a cooking ring, divide the tartare mixture into four equal portions, pressing lightly. Shape small quenelles of the vadouvan mayonnaise with two teaspoons and place on top. Add a parsley leaf and drizzle parsley oil around the tartare before serving.