Tartare is one of the easier dishes to misjudge on quantity. Because it is rich, served cold, and eaten in small, deliberate bites, a portion that looks modest on the plate often turns out to be exactly right — and a portion that looks generous can defeat a diner halfway through. This guide gives you working numbers, organised the way you actually plan a meal: by course and by protein.
The figures below are planning ranges, not rules. Appetite varies with the rest of the menu, the time of day, and how rich the seasoning is. When in doubt for a first course, err smaller; tartare is meant to wake the palate, not flood it.
The short answer
As a rule of thumb, plan roughly 60–85g (about 2–3oz) of prepared protein per person when tartare is a starter, and roughly 150–170g (about 5–6oz) when it is the main event. Leaner proteins and very rich seasonings push you toward the lower end of each range; a plain, beefy main course can sit at the higher end.
Portion table by course and protein
These weights refer to the trimmed, ready-to-eat protein — not the weight you buy. Plan to purchase more than this to allow for trimming (see the note below the table).
| Protein | Starter / appetizer (per person) | Main course (per person) | Notes |
|---|---|---|---|
| Beef | 70–85g (2.5–3oz) | 150–170g (5–6oz) | The classic benchmark; tolerates a generous main portion. |
| Bison / venison / other lean game | 60–75g (2–2.5oz) | 130–150g (4.5–5oz) | Very lean; richer with added oil, but still eats lighter than beef. |
| Lamb | 60–75g (2–2.5oz) | 130–150g (4.5–5oz) | Assertive flavour; smaller portions usually satisfy. |
| Tuna | 60–80g (2–3oz) | 140–160g (5–5.5oz) | Meaty for a fish; works as a light main. |
| Salmon | 60–80g (2–3oz) | 130–150g (4.5–5oz) | Fattier than tuna; sits heavier in larger amounts. |
| Scallop / delicate seafood | 55–70g (2–2.5oz) | 120–140g (4–5oz) | Best as a refined starter; mains are uncommon. |
| Vegetable / vegan (e.g. beet, tomato, avocado) | 80–110g (3–4oz) | 160–200g (6–7oz) | Less dense and less rich, so portions run larger. |
How seasoning and format shift the numbers
The protein weights above assume a fairly classic treatment. A few things move the target:
- Mix-ins. If you fold in diced avocado, apple, or vegetables, the plate grows even though the protein weight stays the same. Keep the protein at your target and let the additions push the visual size.
- Toast and bread. When tartare is served on or with toast points, baguette, or chips, diners fill up faster. You can hold the protein at the lower end of the range.
- Course position. A tartare that opens a long tasting menu can drop to 40–50g per person; one served as the only starter before a light main can sit at the top of the starter range.
- Richness. Egg yolk, bone marrow, crème fraîche, and heavy oils all make a portion eat larger than its weight suggests. Trim the quantity, not the richness.
Scaling for a party
For a crowd, multiply the per-person figure by your headcount and round up modestly — but think about format first.
- Plated starters: multiply your chosen starter weight by the number of guests. For 8 people at 75g, that is 600g of trimmed beef.
- Passed canapés or spoons: plan 1–2 bites per guest per pass, roughly 15–25g each. These add up quickly across a long event, so count the passes, not just the guests.
- A shared bowl or board: reduce the per-person figure by about 20%; people rarely eat as much from a communal portion as from their own plate. Keep the bowl small and refill from a chilled reserve rather than putting everything out at once.
Leftovers and timing
The honest answer on leftovers is: don't plan for them. Raw, seasoned, finely cut protein has an enormous amount of exposed surface area, it has been handled extensively, and salt and acid in the seasoning begin to break down the texture almost immediately. Tartare is at its best within minutes of being dressed.
Practically, this means you should size each batch to be eaten in one sitting. If you have prepped more trimmed protein than you served, the safer move is to cook the remainder promptly (a quick sear or a beef burger) rather than refrigerating dressed tartare to finish later.
A worked example
Say you are serving beef tartare as a starter to six guests, followed by a substantial main. Plan about 75g of trimmed beef each, or roughly 450g plated. Buy around 525–560g of whole-muscle beef to allow for trimming. Keep it cold, dice and dress just before service, and plate immediately. If two guests are in a vulnerable group, set their portions aside as a cooked alternative from the start.