tartare

[ tahr-tahr ]

/ tɑrˈtɑr /

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adjective

(especially of fish) finely chopped and served raw (used postpositively): salmon tartare.

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Origin of tartare

Extracted from steak tartare

Cue the sparkling tuna tartare, garnished with strips of nori and sharing its plate with a brushstroke of pureed avocado freckled with Korean chile flakes.
2021 Fall Dining Guide|Tom Sietsema|October 6, 2021|Washington Post
Steak tartare will remind me of 2020 long after the pandemic has passed, given its Fauci-esque ubiquity.
Glover Park Grill woos its neighborhood with all-American cooking|Tom Sietsema|March 12, 2021|Washington Post
Champagne, which is also acidic, offers a nice complement to anything from tuna tartare to beef bourguignon.
Champagne: You’re Drinking It All Wrong|Kayleigh Kulp|December 20, 2014|DAILY BEAST
After an ornate arrangement of salmon tartare perched atop a bed of spicy guacamole came the main event.
Harvey Weinstein Discusses His Career Highs and Lows with Tina Brown at TIFF|Marlow Stern|September 11, 2013|DAILY BEAST

This is, after all, the country of sautéed snails, force-fed geese, garlicky frog legs and horse tartare.
U.S. Wants Freedom from ‘Filthy’ French Cheese|Alice Guilhamon, Christopher Dickey|July 20, 2013|DAILY BEAST
In one, a gorgeous woman in a leather jacket is pictured above horsemeat tartare: “Share a raw moment,” it says.
My Horsemeat Lunch|Christopher Dickey|February 27, 2013|DAILY BEAST
In food, there are some factual things—you wouldn't call a well-done steak “steak tartare.”
Confessions of a Mad Scientist|Katie Workman|August 18, 2009|DAILY BEAST
Have sauce tartare instead of white sauce with the fish if you can afford it, Dolly, for it's better.
Living on a Little|Caroline French Benton
When they are a nice brown, serve them with a sauce Tartare (Art. 114).
French Dishes for American Tables|Pierre Caron
If one is away from the city markets, however, have a course of lobster cutlets with sauce tartare in the place of this.
Gala Day Luncheons|Caroline Benedict Burrell
Broil nine kidneys as above, and serve with a good sauce la tartare (No. 38) under them.
The Gastronomic Regenerator:|Alexis Soyer
Serve with sauce tartare or a good brown sauce enriched with a small glass of Madeira.
Standard Paper-Bag Cookery|Emma Paddock Telford