Tuna, Fennel, Avocado And Tangerine Salad With Citrus Vinaigrette

Name: Tuna, Fennel, Avocado And Tangerine Salad With Citrus Vinaigrette
Prep time: 6 min
Cook time: 6 min
Total time: 6 min
Yield: 2
Cuisine: Global
Ingredients: 1 avocado, cut into 1/8-inch slices; 0 teaspoons freshly ground black pepper; 2 teaspoons tsp fresh blood orange juice (or fresh orange juice); 2 blood oranges (or navel oranges), peel, pith and seeds removed, cut crosswise into 1/8-inch slices (juice reserved); 2 teaspoons Champagne vinegar; 1 fennel bulb, stemmed and sliced (fronds reserved); 283 grams head frisée (about , leaves separated; 2 teaspoons fresh lemon juice (preferably from Meyer lemons); 0 teaspoons lemon zest; 4 Tbsps extra-virgin olive oil; 0 teaspoons sea salt; 1 shallot, minced; 0 teaspoons tangerine zest; 2 teaspoons fresh tangerine juice; 2 seedless tangerines, peel and pith removed, cut crosswise into 1/8-inch slices (juice reserved); 113 grams sushi-grade tuna

Tuna, Fennel, Avocado And Tangerine Salad With Citrus Vinaigrette might be just the main course you are searching for. This recipe makes 2 servings with 634 calories, 23g of protein, and 45g of fat each. This recipe covers 44% of your daily requirements of vitamins and minerals. If you have lemon juice, olive oil, fennel bulb, and a few other ingredients on hand, you can make it. To use up the champagne vinegar you could follow this main course with the Champagne Jello Parfaits – Low Calorie as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Ingredients

Servings:

avocado, cut into 1/8-inch slices 0teaspoons

freshly ground black pepper 2teaspoons

tsp fresh blood orange juice (or fresh orange juice)2

blood oranges (or navel oranges), peel, pith and seeds removed, cut crosswise into 1/8-inch slices (juice reserved)2teaspoons

Champagne vinegar 1

fennel bulb, stemmed and sliced (fronds reserved)283grams

head frisée (about , leaves separated 2teaspoons

fresh lemon juice (preferably from Meyer lemons)0teaspoons

lemon zest 4Tbsps

extra-virgin olive oil 0teaspoons

sea salt 1

shallot, minced 0teaspoons

tangerine zest 2teaspoons

fresh tangerine juice 2

seedless tangerines, peel and pith removed, cut crosswise into 1/8-inch slices (juice reserved)113grams

sushi-grade tuna

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tuna works really well with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Director's Merlot with a 5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.