Tartare: Recipes, Technique & Safety

Tartare is finely cut raw meat, fish, or vegetables, seasoned and served cold — from French steak tartare to Ethiopian kitfo, Japanese-inflected tuna tartare, and vegan beet.

Every recipe here is written the way a cook actually works: which cut to buy, how to keep it cold, how to cut it by hand, and when to walk away from a piece of fish. The safety guidance is stated plainly rather than buried, because raw food is the one place where technique and safety are the same subject.

Browse the recipe collection, read the articles & guides, or open the glossary.