8 Tartare Variations, From Classic Steak to Unconventional Avocado Take on raw meat at home confidently with these recipes from chefs and the Food & Wine Test Kitchen. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Published on November 6, 2023 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: 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. 01 of 08 Caesar Steak Tartare Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox 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. Get the Recipe Save 02 of 08 Beef Tenderloin Tartare with Anchovy-Cornichon Vinaigrette Aubrie Pick 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. Get the Recipe Save 03 of 08 Trout Tartare with Fennel Remoulade, Tobiko Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen 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. Get the Recipe Save 04 of 08 Tuna Tartare with Ginger Oil, Wasabe, and Sesame Seeds Maxwell Cozzi 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. Get the Recipe Save 05 of 08 Scallop and Apple Tartare Jennifer Causey / Food Styling by Victoria Granof / Prop Styling by Karen Olsen This quick and easy appetizer from Justin Chapple pairs the sweetness of raw sea scallops with tart Granny Smith apple and crunchy celery. Get the Recipe Save 06 of 08 Salmon Tartare with Pistachios and Lemon Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Missie Crawford 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. Get the Recipe Save 07 of 08 Avocado Tartare © Christina Holmes Kay Chun's clever tartare recipe calls for dicing avocados very fine and tossing them with capers, onion, mustard, and Worcestershire sauce. Get the Recipe Save 08 of 08 Spicy Salmon Tartare with Cabbage, Green Beans, and Herbs © Christina Holmes Bryant Ng uses raw sushi-grade salmon for a light, bright, and fiery tartare, with heat from two kinds of chile: dried red and fresh Thai. Get the Recipe Save Explore more: Food Cooking Techniques Was this page helpful? Thanks for your feedback! Tell us why! Other Submit