Califonia Bountiful
Side Dish

Tuna salad with avocado, crispy won tons and Pixie tangerine dressing

By Jamie West, Ojai Valley Inn & Spa, Ojai

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3 tsp. fresh tangerine juice
2 tsp. fresh lemon juice
1 1/2 tsp. rice vinegar
1/4 cup grapeseed oil
1 tsp. soy sauce
1/2 shallot, minced
1/4 tsp. grated tangerine zest
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper

1 cup arugula, stems removed and torn into smaller pieces as needed
8 oz. sushi-grade tuna, cut into 1/2-inch diced pieces
1 avocado, cut into 1/2-inch diced pieces
2 Pixie tangerines, peel, pith and seeds removed, cut crosswise into 1/8-inch slices (reserve juice for dressing)
Crispy won ton strips
1 tsp. black sesame seeds


For dressing: Combine juices, vinegar, oil, soy sauce and shallot in a bowl. Whisk until blended. Stir in zest. Add salt and pepper.

To serve:
Divide arugula between 4 serving plates. Toss tuna with desired amount of dressing, then place on top of arugula. Top with avocado and add a little more dressing. Top with tangerine slices, then crispy won tons. Sprinkle with sesame seeds.

Serves 4

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