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

Dressing

• 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

Description

Taste Restaurant Is Something Of An Anomaly In Tinseltown: Low-key, Affordable And Friendly; The Hostess Smiles Whether You're Wearing Chanel Or...

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