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