and adjust the seasoning.
Slice the fish against the grain into ¼-inch slices. Arrange on
chilled plates and drizzle the fish with olive oil, squeeze on a little
more lemon juice, then top with the slaw and some coarse salt.
Serve immediately.
* To make a chiffonade, stack the leaves, roll like a cigar, and slice
crosswise into thin strips.* Lo uses Spanish mackarel, but it’s probably easier to find sushi-
grade tuna at the store.