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

['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']

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.

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