Choose the Tartare Recipe for You

Tuna Tartare with Cacciatore Vinaigrette — Photo: Greg DuPree

"Few dishes are as primal as tartare, and few are as tedious," wrote Tammie Teclemariam in our step-by-step guide to making steak tartare. "It’s scrappy; it’s resourceful; it’s a whole lot more than the sum of its parts," says 2018 F&W Best New Chef Kate Williams of Lady of the House in Detroit. Any meat you're serving raw needs to be high-quality, and it's important that you chill it well before cutting it from a larger piece so it's firm for dicing. And always season raw food boldly; it needs more seasoning than warm or hot food. Here are recipes for all kinds of tartare, from beef to seafood to avocado and beet.

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Caesar Steak Tartare

With tender cubes of raw steak, crunchy Parmesan-coated croutons, crisp endive leaves, and a garlic-forward creamy Caesar dressing, our favorite elements of classic Caesar salad and steak tartare come together in this recipe from F&W recipe developer Liz Mervosh.

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02 of 12

Steak Tartare with Smoked Oyster Aioli

Kate Williams uses tender beef scraps rescued from butchering rib eyes. Dark green leek tops, often discarded, become the base of her punchy gremolata. The smoked oyster aioli adds muscle and brightness, and it’s easy to make (it takes about a minute in a blender).

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03 of 12

Beef Tenderloin Tartare with Anchovy-Cornichon Vinaigrette

Tenderloin is a lean piece of meat, without a lot of marbling and sinew, so it has a nicer texture when raw. Be sure to choose at least a prime-grade filet. This is prepared with pickled red onions and a savory vinaigrette.

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04 of 12

Trout Tartare with Fennel Remoulade, Tobiko

Buttery soft fresh trout is combined with fennel, red onion, yellow bell pepper, and cucumber, and then coated in a bold dressing spiked with bright flavors like lime and ginger. Golden yuzu tobiko and crispy puffed rice make for a striking presentation.

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05 of 12

Tuna Tartare with Ginger Oil, Wasabe, and Sesame Seeds

Chef Eric Ripert infuses oil with ginger, then combines it with diced sushi-grade tuna, cilantro, jalapeño, wasabi, sesame seeds, scallion, and lemon juice for his elegant, ultraflavorful tuna tartare.

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06 of 12

Gravlax-Style Salmon Tartare with Dill Oil

For this variation on classic salmon gravlax, Anya von Bremzen cuts the fish into small cubes before adding salt and sugar, so it cures quickly — overnight instead of over several days. She serves the tartare as an hors d'oeuvre with blini (it's also great with crackers).

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07 of 12

Tuna Tartare with Cacciatore Vinaigrette

Kate Williams creates a decadent appetizer of finely chopped sashimi-grade tuna, homemade anchovy breadcrumbs, and a zingy vinaigrette.

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08 of 12

Beet-and-Horseradish Tartare with Fresh Carrot Sauce

Rocco DiSpirito’s vegetarian tartare of shredded raw beets develops a slightly spicy depth from horseradish and Dijon, while creamy carrot “egg yolk” brings bright flavor to beets’ natural earthy sweetness.

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09 of 12

Scallop and Apple Tartare

This quick and easy appetizer from Justin Chapple pairs the sweetness of raw sea scallops with tart Granny Smith apple and crunchy celery.

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10 of 12

Salmon Tartare with Pistachios and Lemon

Spoon salmon is the meat that’s scraped from the carcass of a freshly butchered fish. It would normally go to waste, but its rich flavor and silky texture make it perfect for this lemony, pistachio-studded tartare.

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