Mache Salad With Clementines and Seared Tuna
- Rinse the mache carefully (there may be a bit of sand at the roots) and spin it dry. Leave the bunches whole if the roots are clean and tender; trim them otherwise.
- Squeeze the juice from a clementine- this should yield about 3 tablepoons juice. In a medium salad bowl, whisk together the clementine juice, balsamic vinegar, parsley, and the tablespoon of olive oil. Season with salt and pepper.
- Peel the remaining clementines and separate them into segments. Pick any strand of pith from the segments. (If you use tangerines and the segments are large, cut them in half or thirds lengthwise).
- Pat the tuna dry with paper towels. Pour the poppy seeds in a shallow soup plate and dip the fish in to coat all sides, pressing gently so the seeds will adhere. Toss the mache with the prepared dressing and arrange on plates.
- Heat the 2 teaspoons olive oil in a large nonstick skillet over high heat. Place the fish in the skillet and cook for 1 minute on each side, until the surface is opaque but the flesh inside is still rare. Season with salt and pepper. Transfer the slices onto a cutting board and cut in cubes, working quickly so the fish won't get cold. Top each plate with tuna and clementine segments, and serve immediately.