Name: Tuna, Fennel, Avocado, and Tangerine Salad with Citrus Vinaigrette
Yield: Makes 2 servings
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

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

Taste restaurant is something of an anomaly in Tinseltown: low-key, affordable and friendly; the hostess smiles whether you're wearing Chanel or Old Navy. It's no wonder that stars such as Cameron Diaz and Selma Blair like to dine here. This salad, from chef Cathy Halter, is loaded with omega-3 fatty acids, which may reduce heart disease risk.

Recipe notes

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