Explore the realm of raw meat confidently with these curated recipes from chefs and the Food & Wine Test Kitchen.
In the art of culinary creation, few dishes evoke the primal essence as profoundly as tartare, yet few can be as intricate to master. Tammie Teclemariam aptly captures this sentiment in our detailed guide to crafting steak tartare. “It’s scrappy; it’s resourceful; it’s a whole lot more than the sum of its parts,” remarks 2018 F&W Best New Chef Kate Williams of Lady of the House in Detroit. Ensuring the quality of the meat is paramount when serving it raw, coupled with the necessity of thorough chilling before slicing, guaranteeing firmness for dicing. Additionally, raw foods demand bolder seasoning, surpassing that required for warm or hot dishes. Below, you’ll find an array of tartare recipes, spanning from beef to seafood, and even avocado and beet variations.
Caesar Steak Tartare
In this fusion of classic Caesar salad and steak tartare, F&W recipe developer Liz Mervosh brings together tender cubes of raw steak, Parmesan-coated croutons for crunch, crisp endive leaves, and a garlic-forward creamy Caesar dressing.
Steak Tartare with Smoked Oyster Aioli
Kate Williams transforms tender beef scraps into a flavorful delicacy, while utilizing discarded leek tops to create a punchy gremolata. The addition of smoked oyster aioli adds depth and brightness, easily whipped up in a blender within a minute.
Beef Tenderloin Tartare with Anchovy-Cornichon Vinaigrette
Opting for prime-grade filet ensures a luxurious texture in this rendition of tartare. Enhanced with pickled red onions and a savory vinaigrette, this dish promises a symphony of flavors.
Trout Tartare with Fennel Remoulade, Tobiko
Soft, buttery trout mingles with fennel, red onion, yellow bell pepper, and cucumber, enveloped in a bold dressing spiked with lime and ginger. Adorned with golden yuzu tobiko and crispy puffed rice, this presentation is as striking as it is delectable.
Tuna Tartare with Ginger Oil, Wasabe, and Sesame Seeds
Chef Eric Ripert elevates diced sushi-grade tuna with a ginger-infused oil, complemented by cilantro, jalapeño, wasabi, sesame seeds, scallion, and lemon juice, crafting an elegant and intensely flavorful tuna tartare.
Gravlax-Style Salmon Tartare with Dill Oil
Anya von Bremzen reinvents classic salmon gravlax by quickly curing small cubes of fish with salt and sugar, ready overnight rather than over several days. Served as an hors d’oeuvre with blini or crackers, this tartare variation delights the palate.
Tuna Tartare with Cacciatore Vinaigrette
Kate Williams presents a decadent appetizer featuring finely chopped sashimi-grade tuna, homemade anchovy breadcrumbs, and a tangy cacciatore vinaigrette.
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