Classic Beef Tartare
Traditional French preparation with capers, shallots, and quail egg
Tartare Recipes
Explore our collection of carefully crafted raw cuisine recipes
Tuna & Avocado Tartare
Asian-inspired with sesame, ginger, and citrus notes
Roasted Beet Tartare
Vibrant vegan option with walnut and herb dressing
Salmon Citrus Tartare
Nordic-style with dill, cucumber, and lemon zest
Venison & Juniper Tartare
Game meat delicacy with juniper berries and forest mushrooms
Wild Mushroom Tartare
Umami-rich blend of porcini, shiitake, and truffle oil
Scallop & Green Apple Tartare
Delicate sweetness with apple, lime, and vanilla
Korean Yukhoe (육회)
Hand-cut raw beef with sesame oil, soy, garlic, and Asian pear, finished with a yolk on top.
Essential Knife Skills for Tartare
Master the perfect dice for any tartare preparation.
Spicy Tuna Tartare
Sushi-grade tuna with chili, sesame, and scallion
Classic Salmon Tartare
Dill, shallot, caper, and lemon, Nordic-style
Raw Shrimp Tartare
Ultra-fresh shrimp with lime, chili, and herbs
Hamachi (Yellowtail) Tartare
Yuzu, jalapeño, and scallion
Avocado Tartare
Vegan: avocado, tomato, lime, and capers
Tomato Tartare
Vegan summer dish with basil and olive oil
Roasted Eggplant Tartare
Vegan: roasted eggplant, capers, and lemon
Kitfo (Ethiopian Beef Tartare)
Minced beef with niter kibbeh and mitmita
Mett (German Raw Pork)
The traditional dish — with the safety notes
Cannibal Sandwich (Tiger Meat)
Wisconsin raw-beef tradition, with the cautions
Horse Tartare
Lean, faintly sweet, classic tartare treatment
Bison Tartare
Lean bison with juniper and a little added oil
Lamb Tartare
Lean lamb with mint, harissa, preserved lemon
Tuna Tartare with Avocado, Mango & Sesame
Avocado, mango, toasted sesame and a glossy soy reduction
Tuna Avocado Tartare Bites
Party canapés on cucumber, wonton cups or crostini, for 24 or 48
Spicy Tuna Tartare on Crispy Rice
Spicy tuna and avocado on golden pan-fried sushi rice
Abalone Tartare
Crisp raw abalone with sesame and ponzu, Korean and Japanese style
Seafood Tartare Trio
Salmon-dill-lime, red prawn with saffron cream, Sicilian swordfish
Carne Cruda all'Albese
Piedmont's knife-chopped raw beef with olive oil, lemon and Parmigiano
Kibbeh Nayyeh (Lebanese Raw Kibbeh)
Lamb or beef with fine bulgur, mint and spice, served with pita
Polish Tatar (Tatar Wołowy)
Raw beef, egg yolk, pickled cucumber and marinated mushrooms on rye
Larb Dib (Lao Raw Beef Larb)
Toasted rice powder, lime and herbs, with the cooked larb suk option
Niter Kibbeh (Ethiopian Spiced Butter)
The spiced clarified butter at the heart of kitfo
Mitmita (Ethiopian Chili Blend)
Ethiopia's fiery bird's eye chili blend, made for kitfo
Before you start
If you're cooking a raw preparation for the first time, the technique pages below will save you time and reduce risk.
Food safety guide · Knife skills · Sourcing meat · Sourcing seafood · Beef tartare guide