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Tuna, Fennel, Avocado, and Tangerine Salad with Citrus Vinaigrette

Name: Tuna, Fennel, Avocado, and Tangerine Salad with Citrus Vinaigrette
Ingredients: 4 ounces sushi-grade tuna; 1/8 teaspoon olive oil; 1 head frisée (about 10 ounces), leaves separated; 1 fennel bulb, stemmed and sliced (fronds reserved); 2 blood oranges (or navel oranges), peel, pith and seeds removed, cut crosswise into 1/8-inch slices (juice reserved); 2 seedless tangerines, peel and pith removed, cut crosswise into 1/8-inch slices (juice reserved); 3/4 avocado, cut into 1/8-inch slices; 4 tablespoons extra-virgin olive oil; 2 teaspoons fresh lemon juice (preferably from Meyer lemons); 1 1/2 teaspoons fresh blood orange juice (or fresh orange juice); 1 1/2 teaspoons fresh tangerine juice; 1 1/2 teaspoons Champagne vinegar; 1/2 shallot, minced; 1/4 teaspoon lemon zest; 1/4 teaspoon tangerine zest; 1/4 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper

A small grocery run gets this on the table.

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Ingredients

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4 ounces sushi-grade tuna
1/8 teaspoon olive oil
1 head frisée (about 10 ounces), leaves separated
1 fennel bulb, stemmed and sliced (fronds reserved)
2 blood oranges (or navel oranges), peel, pith and seeds removed, cut crosswise into 1/8-inch slices (juice reserved)
2 seedless tangerines, peel and pith removed, cut crosswise into 1/8-inch slices (juice reserved)
3/4 avocado, cut into 1/8-inch slices
4 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice (preferably from Meyer lemons)
1 1/2 teaspoons fresh blood orange juice (or fresh orange juice)
1 1/2 teaspoons fresh tangerine juice
1 1/2 teaspoons Champagne vinegar
1/2 shallot, minced
1/4 teaspoon lemon zest
1/4 teaspoon tangerine zest
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

directions

1.
Heat grill to high. Brush tuna with oil; sear 1 1/2 minutes per side. Remove from grill; set aside to cool.
2.
Combine first 6 ingredients in a bowl; whisk until blended. Stir in zests. Add salt and pepper. Toss frisée with 1 tablespoon dressing. Divide frisée between 2 bowls; surround frisée with fennel slices. Top with orange, tangerine and avocado. Drizzle each bowl with 1 tablespoon dressing. Thinly slice tuna and place half on top of each salad. Top with fennel fronds.

Recipes sourced from Epicurious.com.

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