tartare

Tartare refers to dishes that feature raw, finely chopped or minced ingredients, most commonly beef, though fish and other proteins are also used. The term is most widely associated with steak tartare, a French preparation in which high-quality raw ground beef or steak is seasoned and shaped into a patty or mound. Etymology traces the name to French usage, often linked to the Tatars, though the exact origin is debated and the term has evolved in culinary contexts.

Traditional steak tartare is mixed just before serving with ingredients such as minced onion, capers, cornichons, parsley, and seasonings such as salt, pepper, mustard, and sometimes Worcestershire or hot sauce. A raw egg yolk is commonly placed on top or stirred into the mixture. The dish is usually served with toasted bread or fries, and sometimes with a small salad. Some variants use finely chopped raw fish or other proteins.

Fish-based versions, such as tuna or salmon tartare, resemble the beef version but may include citrus, sesame oil, and herbs to suit seafood flavors. Vegetarians have created plant-based tartares using minced mushrooms, chickpeas, or beetroot. Safety considerations focus on fresh, high-quality ingredients, strict hygiene, and, where eggs are used, pasteurized yolks to reduce the risk of foodborne illness. In some jurisdictions, eggs in raw preparations are restricted.

Within culinary traditions, tartare is often placed alongside dishes such as carpaccio or ceviche and contrasted with sauces such as tartare sauce, a mayonnaise-based condiment served with seafood. See also: carpaccio, ceviche, sashimi, tartare sauce.