Tuna Carpaccio, Lime Poppadum and Ponzu Dressing

Tuna carpaccio dressed with ponzu, lime and chilli, topped with finger limes and salmon roe for bursts of freshness. Finished with crisp lime-zested poppadum shards, fried spring greens and coriander oil.
Fish | James Martin's Saturday Morning | Main Courses | Starters

Ingredients

  • 200g tuna fillet, skin removed, diced
  • 2 tsp Salmon roe eggs
  • 2 finger limes, scooped out
  • ½ lime, juiced
  • 25ml ponzu sauce
  • Few sprigs of coriander, chopped
  • ½ red chilli, finely diced
  • Salt and pepper
  • 2 poppadums
  • 1 lime, juiced and zested
To serve
  • Deep fried spring greens
  • Micro herbs
  • Coriander oil

Method

Print Recipe

Mix together the tuna, lime juice and zest, ponzu, coriander and chilli then season.

Deep fry the poppadums and zest over lime.

Pop the tuna onto 2 plates. Top with finger limes, spring greens and poppadum shards.

Ingredients

  • 200g tuna fillet, skin removed, diced
  • 2 tsp Salmon roe eggs
  • 2 finger limes, scooped out
  • ½ lime, juiced
  • 25ml ponzu sauce
  • Few sprigs of coriander, chopped
  • ½ red chilli, finely diced
  • Salt and pepper
  • 2 poppadums
  • 1 lime, juiced and zested
To serve
  • Deep fried spring greens
  • Micro herbs
  • Coriander oil

Method

Mix together the tuna, lime juice and zest, ponzu, coriander and chilli then season.

Deep fry the poppadums and zest over lime.

Pop the tuna onto 2 plates. Top with finger limes, spring greens and poppadum shards.

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