Tartare is a dish or culinary preparation consisting of finely chopped or minced ingredients, usually served cold and seasoned. While historically associated with raw meat and fish, the term is also used for preparations involving shellfish and vegetables.
Origins and development
The modern culinary concept of tartare is closely linked to French gastronomy, particularly with steak tartare, which gained popularity in Parisian brasseries in the early 1900s. The name likely derived from the 19th-century fascination with “Tartar” culture rather than any direct Central Asian connection. Over time, the technique expanded beyond beef to other proteins and even vegetables.
Preparation
Tartare relies on high-quality, fresh ingredients suitable for raw consumption. The base ingredient is minced or diced finely by hand to preserve texture, then mixed with seasonings such as Worcestershire sauce, Dijon mustard, capers, shallots, and fresh herbs. It is often formed into a mound or ring and served with toast, bread, greens, or a raw egg yolk on top.
Variations
Meat
- Steak tartare
- Horse meat tartare
Fish
- Salmon tartare
- Tuna tartare
- Sea bass tartare
Shellfish
- Scallop tartare
- Shrimp tartare
Vegetables
- Eggplant tartare
- Beet tartare
- Tomato tartare
Related preparations
Tartare is often compared with other raw preparations such as ceviche and crudo.
Related dishes
Examples include:
- Filet américain or américain préparé
- Martino sandwich