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

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

• 110g sushi-grade tuna

• 1/8 teaspoons olive oil

• 1 head frisée (about 275g ), 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

• 60ml 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 teaspoons lemon zest

• 1/4 teaspoons tangerine zest

• 1/4 teaspoons sea salt

• 1/4 teaspoons freshly ground black pepper

How to make Tuna, Fennel, Avocado, and Tangerine Salad with Citrus Vinaigrette

Heat grill to high. Brush tuna with oil; sear 1 1/2 minutes per side. Remove from grill; set aside to cool.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.