If you're curious about it but can't quite handle the squickiness of true tartare (me, ugh the fucking texture of raw egg yolk is something I just cannot get past) a blue/bleu steak is very close flavor wise and a lot more palatable for many people.

More for us!

It's a shockingly good texture. Way better than it sounds.

"it's not the taste, it's the consistency"

That’s where the combination comes in. The texture contrast trait with little toast points makes it entirely different

But you're an adventurous eater?
What do you eat/did try to call yourself that?

Tartare is like really baseline of good kitchen, just like carpaccio

Don't want to sound like a dick, but would be really interested in what other foods you're into, when you think, that's too much exotic

Edit: to sound even less like a dick:
My wife hates the texture and taste of meat in general. So I'm kinda asking out of real interest, because maybe there something for her, I don't know about