Tuna tartare lime poppadum & ponzu dressing
Tuna tartare lime poppadum & ponzu dressing
Course: Main

James demonstrated this delicious recipe at BBC Good Food Show Summer 2023. See James cooking live in the Big Kitchen at our BBC Good Food Show Winter on Friday 24 November. BOOK NOW!

This dish combines the freshness of raw tuna with zesty lime, crispy poppadums, and a tangy ponzu dressing. Check out this easy to follow recipe below!

Serves: 2
Difficulty: Easy


2 poppadums, raw 
200g tuna fillet, skin removed, thinly diced 
Salmon roe 

For the dressing 
1 lime, zested and ½ juiced 
15ml yuzu juice 
25ml soy sauce 
50ml ponzu sauce 
¼ green chilli, chopped 

For the mayo 
3 egg yolks 
1 tbsp Dijon mustard 
200ml chive oil  
1 lime, juice only 

To serve 
Spring onions, sliced 
Micro coriander 
Red amaranth 
Crispy seaweed wafers 


  1. Mix all the dressing ingredients together in a small bowl. Set aside.
  2. Deep-fry the poppadums, with a microplain zest the lime and sprinkle over the poppadum 
  3. For the mayo, blitz the egg yolks and mustard in a blender, then slowly add the herb oil and finish with the lime juice.
  4. Pop the tuna into a bowl with the roe and of the dressing. Season and divide between two plates. Pipe on the mayo, spoon over the rest of the dressing and top with the spring onions, micro coriander, red amaranth and crispy seaweed wafers. Serve with a poppadum on the side.