Combine the salt, lemon zest, paprika, black pepper and cumin in a mixing bowl, and then rub all sides of the ahi
tuna generously with the mixture. Place the tuna in a shallow pan, cover with plastic wrap
and let marinate in the refrigerator 30 minutes.
Heat the olive oil
, fennel, parsley, shallots, thyme
in a large saucepot over low heat until the oil reaches 160 degrees F. Gently place the tuna into the oil and cook to medium-rare, 6 to 8 minutes. Carefully transfer the tuna to a paper-towel-lined baking sheet using a fish
spatula, and let rest in a warm area 2 to 3 minutes.
Slice each ahi steak across the grain into 5 slices using a sharp knife, and then arrange in an overlapping semicircle in the center of 4 plates. Place approximately 1/4 cup of the Fennel Tarragon Salad on top of the tuna on each plate to form a "crown". Garnish each plate with 2 each caper berries, fennel fronds and olives.
the Green Tomatillo Verde Sauce
around the perimeter and serve immediately.