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

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Ingredients

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

Method

Mix all the dressing ingredients together in a small bowl. Set aside.
Deep-fry the poppadums, with a microplain zest the lime and sprinkle over the poppadum
For the mayo, blitz the egg yolks and mustard in a blender, then slowly add the herb oil and finish with the lime juice.
Pop the tuna into a bowl with the roe and ⅔ 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.