Beef tartare with cherry tomatoes, Tropea onion and capers, with a crunchy centre

INGREDIENTS FOR 1 PERSON
150 g beef fillet
1 tablespoon desalted capers
5/6 cherry tomatoes
Tropea onion
Salt, pepper
Himalayan pink salt
Basil
Wholemeal granetti crispbreads

I cut the cherry tomatoes into 4 pieces.

I put them in a bowl and add the capers, which I have desalted and chopped.

I add a few thinly sliced, roughly chopped onion slices.

Salt and pepper, and a few shredded basil leaves.

I dress with extra virgin olive oil and mix.

I carefully trim any cartilage or fat from the fillet, then cut it into thin slices, strips and finally small cubes.

Then I chop it finely with a large knife.

I place a food ring in the centre of the plate.

I add half the meat, pressing it down a little and levelling it.

I take some shop-bought granetti crispbreads; I used wholemeal ones.

I crumble a couple and put them on the meat.

I cover with the remaining meat.

I finish with the tomatoes, which have absorbed the flavours, adding their juices too.

I garnish with a sprig of basil, a grinding of Himalayan pink salt and a drizzle of oil.

A fresh dish that you can serve with a fresh salad.