--- title: "Tartare: what it means in cooking — Tiny Plates" description: "Tartare is raw beef or fish chopped fine by hand and mixed with seasonings such as capers, shallot and egg yolk. See how to make it and keep it safe." url: "https://www.tinyplates.dev/glossary/tartare" --- # Tartare Tartare is raw beef or fish chopped fine by hand and mixed with seasonings such as capers, shallot and egg yolk. See how to make it and keep it safe. Also called Steak tartare, Tuna tartare, Beef tartare. Tartare is raw meat or fish cut into very small pieces by hand and seasoned. _Steak tartare_ is the classic: lean raw beef mixed with [capers](https://www.tinyplates.dev/glossary/capers), [shallot](https://www.tinyplates.dev/glossary/shallot), mustard, herbs and seasoning, often served with a raw egg yolk on top. Tuna and salmon tartare are common too. It is served cold, often with toast or fries. ## How to do it 1. Buy a very fresh, lean whole cut, such as beef tenderloin or sirloin, from a butcher you trust. Tell them you will eat it raw. Do not use bought ground meat. 2. Keep the meat, your board and your knife cold. Wash them well before and after, to avoid [cross-contamination](https://www.tinyplates.dev/glossary/cross-contamination). 3. Trim off all fat and sinew. 4. Cut the meat into thin slices, then strips, then small dice of about 3 to 5 mm (⅛ to ¼ inch). You can also [mince](https://www.tinyplates.dev/glossary/mince) it a little finer, but do not mash it. 5. Mix in finely chopped shallot, capers, cornichons, parsley, a little Dijon mustard, salt and pepper. 6. Shape on a cold plate with a ring or spoon and add the yolk on top. 7. Serve right away. ## Common mistakes * Using a meat grinder or bought ground meat. Grinding spreads bacteria from the surface through all the meat and makes it pasty. * Letting it sit. Make it just before serving and keep it cold. * Adding acid early to fish tartare. It firms and whitens the fish, turning it toward ceviche. * Too many add-ins. The meat should still be the main flavor. ## In recipes "Tartare" means raw and chopped by hand. It is close to [carpaccio](https://www.tinyplates.dev/glossary/carpaccio), which is sliced paper-thin, and to [crudo](https://www.tinyplates.dev/glossary/crudo), which is raw fish sliced and dressed. "Tartare" also appears in tartar sauce, a separate thing: mayonnaise with pickles and capers. Raw meat, fish and egg carry a risk of food poisoning. Food safety agencies advise that pregnant people, young children, older adults and anyone with a weak immune system avoid them. ## Tartare recipes 3 recipes from the sites we collect. * [![](https://www.skinnytaste.com/wp-content/uploads/2022/08/Tuna-Tartare-with-Cucumber-7-1.jpg)Tuna Tartare Recipewww.skinnytaste.com · 10 min](https://www.skinnytaste.com/tuna-tartare-with-cucumber-and-avocado/) * [![](https://www.skinnytaste.com/wp-content/uploads/2010/08/Spicy-Crunchy-Tuna-Tartare-5.jpg)Spicy Crunchy Tuna Tartarewww.skinnytaste.com · 15 min](https://www.skinnytaste.com/spicy-crunchy-tuna-tar-tar/) * [![](https://www.skinnytaste.com/wp-content/uploads/2017/07/tuna-watermelon-1-2.jpg)Ahi Tuna Watermelon Saladwww.skinnytaste.com · 60 min](https://www.skinnytaste.com/hamptons-ahi-tuna-watermelon-salad/) ## Related terms * [CarpaccioCarpaccio is raw beef or fish sliced paper-thin and dressed with oil, lemon and cheese. See how to slice it thin and keep it safe to eat.](https://www.tinyplates.dev/glossary/carpaccio) * [CrudoCrudo is the Italian dish of raw fish or seafood sliced thin and dressed with olive oil, citrus and salt right before serving. See how to make it.](https://www.tinyplates.dev/glossary/crudo) * [MinceTo mince is to cut food into the smallest pieces you can, finer than chopped, so garlic, ginger, shallots or herbs melt into a dish with no chunks.](https://www.tinyplates.dev/glossary/mince) * [CapersCapers are the pickled flower buds of a Mediterranean shrub. They add a salty, sour bite to pasta, fish, sauces and salads. How to use and swap them.](https://www.tinyplates.dev/glossary/capers) * [ShallotA shallot is a small, mild onion that grows in clusters, sweeter and gentler than a regular onion. Here is how to use it and what to swap in for it.](https://www.tinyplates.dev/glossary/shallot) * [Cross-contaminationCross-contamination is when germs or allergens spread from one food, surface or hand to another. Separate raw meat, and wash hands, boards and knives.](https://www.tinyplates.dev/glossary/cross-contamination) [More in dishes](https://www.tinyplates.dev/glossary/category/dishes)[Every term from A to Z](https://www.tinyplates.dev/glossary)