Tuna Tartare, Lime Poppadoms and Yuzu Dressing

Tuna Tartare served with salmon roe, lime poppadoms and yuzu dressing. James has made his own mayo with egg yolks, Dijon mustard, lime juice and herb oil. This dish is inspired by James's travels to Turkey.

Ingredients

200g tuna fillet, skin removed and thinly diced
Salmon roe eggs

Dressing

½ lime, juiced
15ml yuzu juice
25ml soy sauce

2 poppadoms
1 lime, zested

Mayo

3 egg yolks
1 tbsp Dijon mustard
1 lime, juice only
200ml herb oil

To serve

Spring onions, sliced
Micro coriander
Red amaranth

Method

Print Recipe

Mix all the dressing ingredients together.
Deep fry the poppadoms and sprinkle over lime.
Blitz the egg yolks and mustard, slowly adding the herb oil. Once thick, finish with the lime juice.
Pop the tuna into a bowl with the roe eggs and mix in ⅔ of the dressing, then season.
To serve, spoon the tuna tartare onto 2 plates, pipe on the mayo, and spoon over the rest of the dressing. Top with herbs and spring onions, and sit the poppadom on the side.

Ingredients

200g tuna fillet, skin removed and thinly diced
Salmon roe eggs

Dressing

½ lime, juiced
15ml yuzu juice
25ml soy sauce

2 poppadoms
1 lime, zested

Mayo

3 egg yolks
1 tbsp Dijon mustard
1 lime, juice only
200ml herb oil

To serve

Spring onions, sliced
Micro coriander
Red amaranth

Method

Mix all the dressing ingredients together.
Deep fry the poppadoms and sprinkle over lime.
Blitz the egg yolks and mustard, slowly adding the herb oil. Once thick, finish with the lime juice.
Pop the tuna into a bowl with the roe eggs and mix in ⅔ of the dressing, then season.
To serve, spoon the tuna tartare onto 2 plates, pipe on the mayo, and spoon over the rest of the dressing. Top with herbs and spring onions, and sit the poppadom on the side.