Flash-Marinated Tuna on Fennel Salad and Tangerine Tomato Coulis

• 10 ounces tuna belly or fluke, sliced diagonally with the grain as thinly as possible
• 3/4 pound fennel bulb
• 3 scallions, trimmed and thinly sliced, including a bit of green ( 1/4 packed cup)
• 3 tablespoons plus 1/3 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped spearmint
• Fine sea salt to taste
• Freshly ground pepper to taste
• 1 pint wild or cultivated currant tomatoes
• 13 ounces Tangerine or yellow tomatoes
• 1 tablespoon sherry vinegar
• 18 to 1/4 teaspoon ground cumin
• 1/4 teaspoon minced garlic
• 3 ounces mesclun, washed and dried
• 3 tablespoons sherry vinegar

1. Put the fish slices in a large bowl.
2. Pull off and discard the two tough outer layers of the fennel bulb.
3. Cut off and discard the stalks.
4. Cut out the tough core; cut the bulb in half and then across in paper-thin slices.
5. Add the fennel and the scallion slices to the fish.
6. In a small bowl, mix together 3 tablespoons olive oil with the lemon juice, the chopped mint and a pinch of salt and pepper.
7. Mix gently with the fish.
8. Cover and set in a chilled place for 10 minutes, no longer.
9. Set aside 36 of the tiny currant tomatoes.
10. Put the rest, along with the pieces of Tangerine tomatoes, through a food mill set over a 2-quart stainless-steel bowl.
11. In a small bowl, mix the sherry vinegar, 1/8 teaspoon of cumin and minced garlic.
12. Slowly whisk in 1/3 cup olive oil until emulsified.
13. Whisk into the liquefied tomatoes.
14. Add more cumin if needed and sea salt to taste.
15. To assemble, divide the Tangerine tomato coulis among six 10-inch dinner plates, making a neat pool on the bottom of each plate.
16. Mix the mesclun with the marinated tuna, adding 3 tablespoons of the sherry vinegar or to taste.
17. Divide the tuna salad among the plates, putting a mound in the center of each.
18. Near the edge of each plate, make a border of 6 evenly spaced currant tomatoes.

fluke, fennel, scallions, extravirgin olive oil, lemon juice, spearmint, salt, freshly ground pepper, wild, tomatoes, sherry vinegar, ground cumin, garlic, sherry vinegar

Taken from cooking.nytimes.com/recipes/5454 (may not work)