FLASH-MARINATED TUNA ON FENNEL SALAD AND TANGERINE TOMATO COULIS
Provided by Suzanne Hamlin
Categories dinner, appetizer, main course
Time 25m
Yield 6 appetizer servings or 4 entrees
Number Of Ingredients 15
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
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Srabon
[email protected]Overall, this is a great recipe that I would definitely recommend to others.
Amin Ullah
[email protected]I'm not sure what I did wrong, but my dish didn't turn out as good as I expected. I'll have to try it again.
Josue Pena
[email protected]I used a different type of citrus for the coulis and it turned out great. This recipe is very versatile.
Sahannd Rebwar
[email protected]I'm not a fan of fennel, so I omitted it from the salad. The dish was still delicious.
Sabitra Gautam
[email protected]I made this dish for my family and they all loved it. Even my picky kids ate it up!
youssef hamouda
[email protected]I followed the recipe exactly and the dish turned out perfectly. I would definitely make it again.
Sohan Hasan
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
Meer aghakhan
[email protected]I substituted salmon for the tuna and it turned out great!
Carthy Kate
[email protected]This dish is a great way to use up leftover tuna. I had some canned tuna in my pantry and this recipe was the perfect way to use it up.
MANO
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The tuna was cooked perfectly and the flavors were amazing.
Xxxx Yyyy
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the flavors.
Buhle Nyangule
[email protected]Overall, I enjoyed this dish and would recommend it to others.
Trisha Allum
[email protected]The tangerine-tomato coulis was a bit too sweet for my taste.
Ifedola Adanyi
[email protected]The fennel salad was a nice complement to the tuna. It was light and refreshing.
Muhamed Alsamarrai
[email protected]The flash-marinated tuna was a great way to add flavor to the fish. I will definitely be using this technique again.
Arwa Houssin
[email protected]I loved the simplicity of this dish. It was easy to make and the ingredients were readily available.
Shamboo Khatri
[email protected]This dish was a delightful combination of flavors and textures. The tuna was perfectly cooked, and the fennel salad and tangerine-tomato coulis were both refreshing and flavorful.