Tuna tartare lime poppadum & ponzu dressing
SERVES 2
• 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
AS SEEN ON
Big Kitchen
James Martin
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 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 .
116 bbcgoodfoodshow . com