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