James Martin served up a tasty tuna tartare with crispy poppadoms, crispy cabbage and finger limes for Megan Nicholls on James Martin’s Saturday Morning.

The ingredients are: 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 and 1 lime, juiced and zested.

To serve: Deep fried spring greens, Micro herbs and Coriander oil.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.