Tomato Tartare with Carrot “Yolk”

Photo by Sara Hanna

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Yield: 3–4 servings

    Carrot-Yuzu “Yolks”*
  • 2 cups ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • ½ tablespoon red wine vinegar
  • ½ tablespoon Worcestershire sauce
  • tablespoon guindilla liquid (or pickling liquid from any jar of hot peppers)
  • Salt and pepper
  • 5 pounds tomatoes, concassed
  • 3:1 salt-to-sugar cure
  • 1 tablespoon minced red onion
  • 1 tablespoon minced parsley
  • tablespoon sliced chives
  • tablespoon capers
  • Carrot “yolk” (recipe follows)
  • 1 tablespoon extra-virgin olive oil,Guindilla or other hot peppers and caperberries for garnish

  • Carrot-Yuzu Purée
  • 400 grams Carrot-Yuzu Purée (recipe follows)
  • 8 grams calcium gluconate (2 percent)**
  • 6 grams sodium alginate**
  • 1400 grams purified water
  • 65 grams sugar
  • 800 grams carrot, peeled and cut into large cubes
  • Carrot juice as needed
  • 3 tablespoons yuzu
  • ¼ cup heavy cream


  1. Make sauce by mixing together first 6 ingredients. Season to taste and set aside.
  2. Toss concassed tomatoes with cure and let sit.
  3. In deep hotel pan, place a perforated hotel pan. Then place a roasting rack inside of that pan. Top rack with 2 layers of cheesecloth.
  4. Drain tomatoes through chinois, lightly pressing them. Lay tomatoes in flat, even layer on cheesecloth. Cover with parchment paper and another deep hotel pan. Fill top pan with plates to weigh it down and place in refrigerator for 48 hours.
  5. Remove drained tomatoes and “fluff” with hands. Reserve in refrigerator. Immediately before serving, toss tomatoes with 3 tablespoons sauce. (Note: you will have extra sauce—use as a seafood or crudité dip.) Mix well.
  6.  Fold in onion, parsley, chives, and capers. Season to taste and form into 3–4 “hockey puck” patties, each with an indentation in top. Add carrot yolks to each patty. Drizzle with oil, garnish plate with a guindilla (or other hot pepper) and caperberries. Serve with toast points.

Carrot-Yuzu “Yolks”*

  1. Blend Carrot-Yuzu Purée with calcium gluconate for 2–3 minutes, until fully dissolved.
  2. Blend alginate with water and sugar on high for 2–3 minutes. Leave to settle overnight.
  3. Freeze carrot-yuzu mixture in round molds.
  4. When ready to make yolks, remove alginate bath from fridge and microwave for 25 seconds, or until bath is 100 degrees.
  5. Drop spheres in warm bath to “cook” for 2–3 minutes. Gently rinse in water and hold yolks in blended oil until ready to use.

Carrot-Yuzu Purée

  1. Simmer cubed carrots in pot, covered in carrot juice, for 20–30 minutes or until tender.
  2. Purée in blender, using additional carrot juice to adjust consistency. Add yuzu and heavy cream and season to taste.

*Note: Grams have been used for this recipe as precision is crucial.
**Both calcium gluconate and sodium alginate can be purchased online.

  • from Executive Chef Landon Thompson and Executive Sous Chef John Castellucci of Cooks & Soldiers in Atlanta, Georgia

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