Tuna, Fennel, Avocado, and Tangerine Salad with Citrus Vinaigrette
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
Répond aux besoins du patient lignes directrices éditoriales
- TéléchargerTélécharger
- Partager
- Langue
- Discussion
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.
Dans cet article :
Poursuivre la lecture ci-dessous
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.
Clause de non-responsabilité
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.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
17 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors

Demandez, partagez, connectez-vous.
Parcourez les discussions, posez des questions et partagez vos expériences sur des centaines de sujets liés à la santé.

Vous ne vous sentez pas bien ?
Évaluez gratuitement vos symptômes en ligne
Inscrivez-vous à la newsletter destinée aux patients
Votre dose hebdomadaire de conseils santé clairs et fiables, rédigés pour vous aider à vous sentir informé, confiant et maître de la situation.
En vous abonnant, vous acceptez notre politique de confidentialité. Vous pouvez vous désabonner à tout moment. Nous ne vendons jamais vos données.