Flash-Marinated Tuna on Fennel Salad and Tangerine Tomato Coulis
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 10ounces tuna belly or fluke, sliced diagonally with the grain as thinly as possible
- ¾pound fennel bulb
- 3scallions, trimmed and thinly sliced, including a bit of green ( ¼ packed cup)
- 3tablespoons plus ⅓ cup extra-virgin olive oil
- 1tablespoon lemon juice
- 1tablespoon chopped spearmint
- Fine sea salt to taste
- Freshly ground pepper to taste
- 1pint wild or cultivated currant tomatoes
- 13ounces Tangerine or yellow tomatoes
- 1tablespoon sherry vinegar
- ⅛ to ¼teaspoon ground cumin
- ¼teaspoon minced garlic
- 3ounces mesclun, washed and dried
- 3tablespoons sherry vinegar
Nutritional analysis per serving (6 servings)
243 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 8 grams protein; 620 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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, ⅛ teaspoon of cumin and minced garlic. Slowly whisk in ⅓ cup olive oil until emulsified. Whisk into the liquefied tomatoes. Add more cumin if needed and sea salt to taste.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Ingredients too difficult to source for me, but I’d love to try this