Tuna Provencale

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5 tablespoons extra-virgin olive oil

1 teaspoon ground cumin, plus additional

1 teaspoon fennel seeds, plus additional

1 clove garlic, peeled and chopped

2 sprigs thyme, leaves only

1 lime, zest finely grated

Freshly ground black pepper

2 (1-pound) tuna steaks

2 Texas onions (spring onions), peeled, trimmed, and each cut into 8 wedges

1 bulb fennel, trimmed and cut into 1/4-inch thick slices

2 small zucchini, trimmed and cut into 1/4-inch-thick slices

2 orange baby bell peppers, cored, seeded, deveined, and cut into 1/4-inch thick slices

Salt

12 fava beans, peeled

8 cherry tomatoes, halved

1 seedless orange, peeled and cut in segments

1 lemon, zest finely grated, flesh peeled, and cut in segments

4 sprigs basil, leaves only, washed

2 tablespoons Nicoise olives, pitted

1 tablespoon pistachios

Vegetable oil

Fleur de sel