Tuna Tartare

Tuna Tartare is finely diced raw tuna, typically made with eggs, dijon mustard, olive oil and lemon juice. Wasabi powder is also an ingredient that is often worked into various recipes.

The word tartare and the history of this popular dish seem to originate during the times of the Mongolian tribes who were known as Tartars. It is believed that the original tartare was made from their available meat sources, Asian cattle and horsemeat. These meats were tough so the Tartars had to shredd and chop the meat into small pieces to make it more edible. These nomadic tribes had to prepare quick meals so the meat was often raw in preparation. http://www.straightdope.com/columns/read/1593/what-do-steak-tartare-tartar-sauce-and-dental-tartar-have-in-common This was later introduced into Germany and France who later adapted it into their own culture and added variations to the raw preparation by adding various ingredients like eggs and oils. Today many meats may be prepared and treated as tartare, including steak, salmon and tuna.

The FDA recommends that any fish that is going to be eaten raw should be frozen to below 31 degrees for 15 hours to eliminate the risk of parasites that may be present in the fish.

To avoid any further contamination, basic food safety practices such as proper storage, thawing and handling during preparation should be applied.

To explore different recipe, ingredient and preparation variations you may want to check out a recipe website such as Allrecipes.com.