Tuna Tartare, Lime Poppadoms and Yuzu Dressing - James Martin Chef

Name: Tuna Tartare, Lime Poppadoms and Yuzu Dressing - James Martin Chef
Ingredients: 200g tuna fillet, skin removed and thinly diced; Salmon roe eggs; ½ lime, juiced; 15ml yuzu juice; 25ml soy sauce; 2 poppadoms; 1 lime, zested; 3 egg yolks; 1 tbsp Dijon mustard; 1 lime, juice only; 200ml herb oil; Spring onions, sliced; Micro coriander; Red amaranth; 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.

www.jamesmartinchef.co.uk

Tuna Tartare served with salmon roe, lime poppadoms and yuzu dressing. James's mayo is made with egg yolks, mustard, lime juice and herb oil.

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Ingredients

200g tuna fillet, skin removed and thinly diced
Salmon roe eggs
½ lime, juiced
15ml yuzu juice
25ml soy sauce
2 poppadoms
1 lime, zested
3 egg yolks
1 tbsp Dijon mustard
1 lime, juice only
200ml herb oil
Spring onions, sliced
Micro coriander
Red amaranth
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.