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

This elegant tuna, fennel, and citrus salad is a vibrant, heart-healthy dish that celebrates fresh, seasonal flavours. Combining succulent seared sushi-grade tuna with the crisp bite of fennel and the buttery richness of avocado, it offers a sophisticated balance of textures. The addition of blood oranges and seedless tangerines provides a refreshing acidity that cuts through the richness of the fish, making it an ideal choice for a light lunch or a refined starter.

Packed with omega-3 fatty acids and essential vitamins, this salad is as nutritious as it is beautiful. The zingy citrus vinaigrette, infused with Meyer lemon and Champagne vinegar, ties the elements together with a bright, sophisticated finish. Serve this colourful plate at your next dinner party or enjoy it as a wholesome midweek treat that feels truly indulgent without being heavy.

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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.

Descargo de responsabilidad

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.

Historia del artículo

La información de esta página ha sido revisada por médicos cualificados.

  • 17 Enero 2026 | Publicado originalmente

    Autores:

    Editores de recetas del Reino Unido

    Revisado por expertos

    Editores de recetas del Reino Unido
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