Ingredients

• 4 ounces sushi-grade tuna
• 1/8 teaspoon olive oil
• 1 head frisée (about 10 ounces), 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 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

Instructions

1. Heat grill to high. Brush tuna with oil; sear 1 1/2 minutes per side. Remove from grill; set aside to cool.
2. Dressing 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.
3. 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.