Tuna, Fennel, Avocado, and Tangerine Salad with Citrus Vinaigrette
A fresh and elegant salad featuring seared sushi-grade tuna paired with crisp fennel, creamy avocado, and sweet citrus segments, all dressed in a bright champagne-citrus vinaigrette.
2 servings
15 min
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Ingredients
- •4 ounces sushi-grade tuna
- •⅛ teaspoon olive oil
- •1 head frisée
- •1 bulb fennel
- •2 whole blood oranges
- •2 whole seedless tangerines
- •¾ whole avocado
- •4 tablespoons extra-virgin olive oil
- •2 teaspoons fresh lemon juice
- •1½ teaspoons fresh blood orange juice
- •1½ teaspoons fresh tangerine juice
- •1½ teaspoons Champagne vinegar
- •½ whole shallot
- •¼ teaspoon lemon zest
- •¼ teaspoon tangerine zest
- •¼ teaspoon sea salt
- •¼ teaspoon freshly ground black pepper
Cooking Instructions
- 1.
Heat grill to high. Brush tuna with oil; sear 1 1/2 minutes per side. Remove from grill; set aside to cool.
5 min
- 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.
10 min
