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Tuna, Fennel, Avocado And Tangerine Salad With Citrus Vinaigrette

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Ingredients

4 oz sushi-grade tuna

1/8 teaspoon olive oil

1 head frisée (about 10 oz), 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 tsp 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

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