Carpaccio of Ahi Tuna With Salad of Red Beet Top, Upland Cress and Crispy Fennel

INGREDIENTS:6 slices fresh tuna, about 3 oz. each
6 tsp. extra virgin olive oil
as needed, freshly ground black pepper
1 cup red beet top
1 cup upland cress
½ head fennel, thinly sliced
¼ cup Citrus Vinaigrette (recipe follows)
6 Tbsp. Soy-Ginger Drizzle (recipe follows)

Citrus Vinaigrette:
6 Tbsp. fresh lime juice
6 Tbsp. fresh orange juice
6 Tbsp. fresh lemon juice
2 Tbsp. rice vinegar
2 Tbsp. minced fresh ginger
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