FLASH-MARINATED TUNA ON FENNEL SALAD AND TANGERINE TOMATO COULIS

Flash-Marinated Tuna on Fennel Salad and Tangerine Tomato Coulis image

Provided by Suzanne Hamlin

Categories dinner, appetizer, main course

Time 25m

Yield 6 appetizer servings or 4 entrees

Number Of Ingredients 15

Ingredients

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
1/8 to 1/4 teaspoon ground cumin
1/4 teaspoon minced garlic
3 ounces mesclun, washed and dried
3 tablespoons sherry vinegar

Steps:

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.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 619 milligrams, Sugar 4 grams, TransFat 0 grams