Flash-Marinated Tuna on Fennel Salad and Tangerine

Name: Flash-Marinated Tuna on Fennel Salad and Tangerine Tomato Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 18 to 1/4 teaspoon ground cumin; 1/4 teaspoon minced garlic; 3 ounces mesclun, washed and dried; 3 tablespoons sherry vinegar

Servings: persons

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.

1895

kcal

Calories

111

Fat

203

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Flash-Marinated Tuna on Fennel Salad and Tangerine Tomato Coulis falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Flash-Marinated Tuna on Fennel Salad and Tangerine Tomato Coulis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions