Tartare

Tartare is a term used in the culinary world to refer to a preparation of finely chopped or minced raw meat or fish, typically seasoned with various ingredients and served as an appetizer. The most common types of tartare include beef tartare and tuna tartare, although variations using other types of meat and fish exist.

History

The origins of tartare are often linked to the Tartars, a group of nomadic tribes who inhabited the Central Asian steppes from the 5th to the 15th centuries. It is believed that the Tartars would place raw meat under their saddles to tenderize it, which would then be consumed raw. However, this practice is not directly related to the modern dish known as tartare.

The modern version of tartare, particularly beef tartare, is believed to have originated in France in the early 20th century. It was initially served with tartare sauce, which is where the dish gets its name. Over time, the sauce was omitted, but the name remained.

Preparation

Tartare is typically made from high-quality, fresh meat or fish. The meat is first cleaned and deboned, if necessary, then finely chopped or minced. It is then mixed with various seasonings, which can include shallots, capers, fresh herbs, Dijon mustard, and Worcestershire sauce. The mixture is often shaped into a mound and served with accompaniments such as toast points, crackers, or French fries.

While tartare is traditionally served raw, there are variations of the dish that involve cooking the meat. For example, steak tartare can be lightly seared on the outside before being chopped and mixed with the other ingredients.

Variations

There are many variations of tartare around the world. In addition to beef and tuna, tartare can be made with salmon, venison, duck, and even vegetables for a vegetarian version. The seasonings and accompaniments can also vary widely depending on the region and personal preference.

Health considerations

Because tartare involves the consumption of raw meat or fish, there are potential health risks associated with eating it, particularly if the meat is not fresh or has been improperly handled. These risks can include foodborne illnesses such as salmonella and E. coli. To minimize these risks, it is recommended to use only fresh, high-quality meat and to consume the tartare immediately after it has been prepared.

See also

• Ceviche
• Sushi
• Carpaccio