Tuna, Fennel, Avocado, And Tangerine Salad With Citrus Vinaigrette

  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 frisee with 1 tablespoon dressing. Divide frisee between 2 bowls; surround frisee 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.

tuna, olive oil, head, fennel bulb, oranges, tangerines, avocado, extravirgin olive oil, lemon juice, fresh blood orange juice, tangerine juice, vinegar, shallot, lemon zest, tangerine zest, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/tuna-fennel-avocado-and-tangerine-salad-with-citrus-vinaigrette-235690 (may not work)

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