This is a dish of Japanese cuisine. Tartare is usually made from beef, but tartare salmon or tuna tartare has become a common thing for everyone. Dishes similar in cooking method can be called Hawaiian poke or Peruvian ceviche.
When preparing tartare, it is necessary to knock out the highest quality products, since we will use them almost raw. Tuna should be dark maroon in color without a fishy smell. The marinade must contain lemon or lime acid. The acid rearranges the proteins of fish and this is the only way it can be eaten.