Tuna Tartare, Lime Poppadoms and Yuzu Dressing
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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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
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
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