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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 frisee with 1 tablespoon dressing. divide frisee between 2 bowls; surround frisee 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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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping