Mediterranean Style Mortadella Tartare

  • Servings: 4-6
  • Difficulty: intermediate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3 oz mortadella, diced into chickpea sized pieces
  • 4 oil-packed sun-dried tomatoes, finely diced
  • 3 brined grape leaves, sliced into thin ribbons
  • 1/3 cup canned chickpeas, rinsed and drained
  • 6 kalamata olives, pitted and coarsely chopped
  • 2 tbsp sesame seeds
  • 3 tbsp red onion, coarsely chopped
  • 3 garlic cloves, finely minced
  • 3 tbsp basil leaf ribbons (chiffonade of basil)
  • 1 tbsp white balsamic vinegar
  • juice from 1 meyer lemon
  • 2 tsp honey
  • 3 tbsp mayonnaise
  • 1 tbsp dijon mustard
  • 2 tbsp olive oil
  • salt and black pepper
  • crusty bread or crackers for serving


In a medium sized bowl, gently stir the first 9 ingredients. Set aside. In a small bowl, whisk together the white balsamic vinegar, lemon juice and honey. Whisk until the honey dissolves.

Stir in the vinegar, lemon juice and honey into the bowl with the mortadella mixture. Fold in the Dijon mustard, mayonnaise, and olive oil.

Taste the tartar, it may need a bit more mustard or salt and pepper depending on saltiness of other ingredients. When ready to serve the tartare you can spoon it into a small decorative bowl and surround it with sliced bread and saltines.

If you want to fancy it up a little bit, scoop the tartare mixture into the "bowl" of an 8 oz measuring cup and pack it in nice and tight, allowing it into a cylindrical shape. Tip the cup onto your serving plate and slide the measuring cup right off. Decorate the tartare with a few more sesame seeds and fresh basil, surround with sliced bread and crackers. Enjoy!
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