Tartare: Recipes, Technique & Safety

What is tartare? Tartare is a dish of raw meat or fish — most often beef, tuna or salmon — cut by hand into small dice, seasoned with sharp ingredients such as shallot, capers, mustard or citrus, and served cold straight away. Nothing is cooked. The best-known version is French steak tartare; kitfo, yukhoe and vegan beet or tomato tartares follow the same idea.

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.