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Top Rated Tartare Recipes
Very simple but sensational, this dish is easy to make, as the broth can be prepared early in the day and the tuna can be diced and kept refrigerated until ready to mix at the last minute. You don’t want to chop too far in advance, though, or it will get mushy.
One note of caution: Let the tuna shine. Do not over season it.
Adapted from “Welcome to Michael’s” by Michael McCarty.
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Perfect for a special occasion, this take on a classic crab cake boosts the traditional flavor profile with the addition of roasted garlic puree, aioli and jumbo lumb crab meat. Chef Michael DeMaria of Heirloom Restaurant in Scottsdale, Ariz., tops the panko-crusted cake with creamy basil tartar sauce.
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SHO at the Setai in New York City serves some the World's Best Spa Cuisine like this healthy fish dish with a tangy vinaigrette. View Recipe
Chef Marcus Jernmark first served this dish as part of the first annual Salmon Week smörgasbörd menu at his restaurant (part of the menu is pictured). This recipe is quite easy to make and works perfectly as an appetizer for dinner parties.
I love fish. I can eat sushi three times a day and twice for breakfast. And it's not that salmon can't be prepared well. It's just usually boring, reminiscent of bad wedding food, and tasting of, well, cooked salmon. There's just something funky about it.But there are three ways I'll eat it with abandon: with an inch of Temptee on a fresh Bagel Boss bagel, after a tequila and jalapeño overnight cure, and raw, dressed with just citrus and salt. The last preparation, presented here, benefits from only taking three minutes to make. Just eat it right away.Click here to see Recipe SWAT Team: Salmon 8 WaysView Recipe
This recipe looks fancy but can be made by anyone. Impress your house guests with some Knife-Cut Salmon Tartar.Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.View Recipe
Shaken beef is a traditional Vietnamese dish, typically "shaken" in a wok. Tartare is a classic French dish — chopped beef served raw. I’ve fused these two greats to come up with something I think you’ll find very cool — not to mention absolutely delicious.
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This dish has the perfect balance of savory and tart. And best of all, it’s ready in just minutes. Be sure to use only the freshest fish for this recipe! Pair with a crisp, fruity white Bordeaux wine from Entre-Deux-Mers or Bordeaux appellations for a perfect evening.
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Can't decide between salmon or tuna tartare? Parfait them.
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At New York City's Pearl Oyster Bar, the must-get dish — aside from the lobster roll, of course — is the fried oysters appetizer. And apart from the superior fry, the key to the dish's success is the tartar sauce. Tangy, a touch of citrus, and crunch from the diced cornichons: It's fantastic. This my best attempt to recreate it.
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Here we have homemade fish sticks, lightly coated in ground almonds in place of breadcrumbs, and oven-roasted fries that rely on celeriac rather than potato. You could get out the ketchup, but my own weakness is for tartar sauce.This one’s on my desert island list: just think of all those freshly caught fish cooked over an open fire — all you need for perfection is some mayonnaise laced with capers and onions. — Anne Bell, Low Carb Revolution : Comfort Eating for Good Health.View Recipe
When Chris Cosentino of San Francisco’s Incanto needs a go-to recipe, he looks to beef heart. “I really like the flavor and texture of heart. I find it to have a really deep and complex flavor that lends itself to many different cooking techniques.” Here he combines it with San Remo olives in a twist on the classic Italian pasta dish. (Your local butcher shop should be able to provide you with beef heart upon request.) — Arthur Bovino View Recipe