Everything You Want to Know About Tartare

When we served tartare at a recent luxury event at The Tasting Room in Salt Lake City, it caused a stir. Curious guests crowded around to watch us make three different kinds of tartare right in front of them. After much oohing and aahing and asking of questions, it became obvious that people want to know about tartare. So, if you’ve got questions about the world’s most luxurious raw dish, we’ve got answers. Read on to learn everything you want to know about tartare.

All photo credits for this article: Logan Walker and Pepper Nix

Everything You Want To Know About Tartare

• What is tartare?
• Is tartare raw?
• Is raw tartare safe to eat?
• Why is tartare considered a delicacy?
• What is tartare made of?
• What does tartare taste like?
• Where did tartare come from, and why is it called tartare?
• How is tartare prepared and served?
• Can tartare be vegetarian?
• What’s the difference between tartare, sushi, ceviche, and carpaccio?
• What should be served with tartare?

What is tartare?

Tartare is a dish made from finely diced raw ingredients, traditionally beef or seafood, seasoned with bright, savory elements like herbs, citrus, capers, mustard, olive oil, or egg yolk. While steak tartare is the most famous version, modern chefs have expanded the concept. At the recent catered event featured in these photos, for example, we treated our guests to three different kinds of tartare: a traditional steak tartare, an ahi tuna tartare, and a vibrant tomato tartare layered with texture and flavor.

Is tartare raw?

Yes, traditional tartare is served raw. Whether it’s beef, tuna, salmon, or another variation of tartare, the ingredients are uncooked and carefully prepared to showcase their natural texture and flavor.

Is raw tartare safe to eat?

When prepared properly by experienced culinary professionals, yes, tartare is safe to eat.

Much like sushi, tartare is not a dish to be prepared casually. It requires sourcing premium fresh ingredients and paying strict attention to cleanliness, temperature, and timing. When those standards are respected, tartare becomes one of the safest and most celebrated raw preparations in fine dining.

Why is tartare considered a delicacy?

When it’s done well, tartare highlights top-quality ingredients at their absolute freshest. There’s no hiding under sauces or complicated cooking techniques; it’s just great ingredients at their best. Clean, balanced, elegant, and beautifully plated, tartare is one of the most refined and memorable dishes you can savor.

Another reason tartare is considered a delicacy is because it has an undeniable association with fine dining and culinary craftsmanship. Hand-cut knife work, refined seasoning, artistic plating, and impeccable sourcing all contribute to tartare’s reputation as an elevated culinary experience. At a luxury event, it immediately signals sophistication and attention to detail.

What is tartare made of?

Tartare is traditionally made from finely diced raw meat or raw fish, seasoned with bold, acidic, and savory ingredients. The most classic version is steak tartare, which is usually made with:

• High-quality raw beef tenderloin or filet
• Shallots
• Capers
• Cornichons
• Dijon mustard
• Worcestershire sauce
• Herbs
• Egg yolk
• Salt and pepper

It’s typically served with toasted bread, crostini, or fries.

Alternatively, modern tartare can also be made with tuna, salmon, venison, lamb, tomato, or beet.

What does tartare taste like?

Many first-time diners expect tartare to taste “bloody” or intensely meaty, but high-quality tartare is usually mild, elegant, and very clean-tasting.

Steak tartare tastes surprisingly rich, delicate, and savory. The flavor depends heavily on the seasoning, but a classic steak tartare usually tastes buttery and tender (from the raw beef), bright and slightly sharp (from mustard, capers, or shallots), salty and umami-rich (from Worcestershire sauce or anchovy), fresh and herbaceous (from parsley or chives), and creamy if topped with egg yolk. With so many complex flavors at play, do you see why balance and subtlety are crucial in a good tartare?

Texture is also a huge part of the tartare experience. Good tartare is cool and silky, slightly chewy, and soft but not mushy. Serving it with a garnish of toast, fries, or a crisp adds a balancing crunch.

Where did tartare come from, and why is it called tartare?

The name “tartare” is believed to come from the Tartars (or Tatars), a group of Turkish and Mongol nomads from Central Asia. For centuries, Europeans circulated stories that Tartar horsemen ate raw meat while traveling on horseback. One famous legend claimed they placed raw meat under their saddles to tenderize it as they rode. Most historians agree that this story was exaggerated or misunderstood, but the association between Tartars and raw meat became deeply embedded in European imagination.

The modern version of steak tartare emerged in French restaurants during the late 19th and early 20th centuries, especially in Parisian fine dining culture. It evolved from dishes of finely minced or raw beef served with sauces and seasonings. Over time, French chefs refined the preparation into the elegant dish we recognize today. Since then, chefs around the world have adapted the concept into seafood and vegetable versions that preserve the spirit of tartare while introducing new flavors and cultural influences.

But the tradition of eating seasoned raw beef is much older—and much more widespread—than the invention of tartare. In the Middle East, kibbeh nayyeh (raw lamb or beef mixed with bulgar and spices) was made in Levantine villages centuries ago, and Koreans have been eating yukhoe (sliced raw beef seasoned with soy sauce and Asian pear) since the late 1300s. Ethiopia, Turkey, and Japan also have raw meat traditions that are older than French tartare.

How is tartare prepared and served?

With tartare—perhaps more than with any other fine-dining food—presentation matters. Elegantly plated and often prepared by the chef tableside, tartare is impressive before you even take your first bite. But the preparation you see as a guest is only the final step in a long, meticulous process of preparing tartare.

1. Sourcing fresh tartare involves using a trusted supplier, buying ultra-fresh meat or fish, and handling ingredients properly from start to finish.
2. Keeping tartare cold requires using refrigerated ingredients, chilled bowls and plates, minimal handling, and service immediately after mixing.
3. Using precise knife work allows tartare meat to maintain fiber texture, enhances mouthfeel, and produces more enjoyable bites. We never recommend grinding meat for tartare: that would destroy the integrity of the fibers and leave you with a mushy mess.
4. Balancing seasoning lends contrast and brightness to tartare. You typically want to taste elements of acid (lemon, vinegar, capers), umami (mustard, Worcestershire, soy), aromatics (shallot, herbs), heat (pepper, chile), and richness (olive oil, egg yolk, aioli). Since tartare is made with very lean, trimmed meat, you need to add a bit of fat for taste, which is why an egg yolk is a common beef tartare ingredient. However, eggs don’t work well with seafood, so avocado is a better way to add fat to tuna or salmon tartare. The goal with seasoning tartare is always to enhance, not mask, the main ingredient.
5. Contrasting textures will add interest and complexity to the experience of eating tartare. Great tartare is never one-note, either in taste or in texture. You might find a wide range of textures appearing in a tartare dish, including crisp toast points or crostini, fried shallots, cucumbers or radishes, crispy potatoes, pickled vegetables, avocado, or more.
6. Mixing delicately is important in tartare preparation. Overmixing destroys texture. Ingredients should be folded gently until they are evenly distributed, loosely structured, and still distinct on the plate.
7. Plating should emphasize elegance and precision. This is commonly accomplished with ring molds, quenelles , layering, and/or garnishes, plus artful design. The requirement that tartare be served as fresh as possible lends itself to tableside preparation and plating, which becomes part of the experience.

At luxury events, tartare is especially striking when served interactively. Our tartare trio presentation—featuring beef, ahi tuna, and vegetable tartare—creates a dynamic culinary moment that feels both refined and inviting. Guests love the visual contrast, variety of flavors, and sense of discovery that comes with tasting multiple styles side by side.

Can tartare be vegetarian?

Absolutely! Some of the most creative modern tartares are completely vegetarian.

While classic tartare traditionally features finely chopped raw beef or seafood, chefs today use the same preparation style and flavor principles with vegetables, fruits, legumes, and even grains. Tartare made from beets is especially popular because its earthy sweetness and deep red color echo the visual richness of beef tartare, while ingredients like avocado, tomato, watermelon, mushrooms, lentils, and roasted carrots can all be finely diced and dressed to create the same balance of freshness, texture, and complexity.

A vegetarian tartare still delivers the signature tartare experience: exquisite preparation, layered flavors, and an elegant presentation built around freshness and contrast.

What’s the difference between tartare, sushi, ceviche, and carpaccio?

Tartare is certainly not the only popular dish that featured raw meat, but it differs from dishes like sushi, ceviche, and carpaccio in preparation technique, seasoning, and cultural origin.

Sushi is a Japanese staple that centers on vinegar-seasoned rice paired with seafood, vegetables, or other ingredients. While many people associate sushi with raw fish, the defining ingredient is actually the seasoned rice. Another Japanese food, sashimi, actually shares more in common with tartare. Sashimi is carefully sliced raw fish or seafood, served without rice, with simple accompaniments like soy sauce, wasabi, daikon radish, or ginger. As with tartare, the emphasis in sashimi is precision, freshness, and texture. However, unlike tartare, sashimi is not chopped or mixed with seasonings.

Ceviche, strongly associated with Peru and coastal Latin American cuisine, uses raw seafood. However, unlike tartare, ceviche is “cooked” chemically in citrus juice—usually lime or lemon. The acid firms the fish and changes its texture and appearance without heat. Ceviche is typically bright, acidic, and served with ingredients like onions, chili peppers, cilantro, or corn.

Carpaccio comes from Italy and traditionally consists of very thinly sliced raw beef served flat on a plate. Unlike tartare, which is chopped and mixed, carpaccio emphasizes delicate slicing and minimalist presentation, often finished with olive oil, lemon juice, arugula, or shaved cheese.

What should be served with tartare?

Tartare is often served with elements that add texture and contrast. Crisp crostini, wonton crisps, crackers, or toasted bread provide crunch, while microgreens, herbs, pickled vegetables, citrus, or edible flowers bring brightness and visual appeal.

Tartare works beautifully as part of a multi-course menu. At weddings and luxury events, tartare pairs naturally with champagne service, seafood courses, seasonal vegetables, and other elegant small plates that encourage guests to savor each bite.

Because tartare is delicate and nuanced, it pairs best with wines that offer freshness and acidity without overwhelming the dish. Crisp whites like Sauvignon Blanc, Chablis, or Champagne work beautifully with tuna tartare, while lighter reds such as Pinot Noir can complement beef tartare.

Sparkling wines are especially versatile because their acidity and bubbles cut through richness while enhancing freshness. At events, wine pairings can also be tailored to the tartare’s garnishes and seasoning profile, creating a more immersive culinary experience for guests.

For information about booking tartare service for your next event, contact Culinary Crafts at 801-225-6575.

List of Vendors

Thanks to the amazing vendors who helped make this event happen!

• Venue: @thetastingroomslc
• Catering: @culinarycrafts
• Photographer: @loganwalkerphoto; @peppernix
• Rentals: @allouteventrental; @rainfocusevents; @markitos_williams