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1
Rinse the mache carefully (there may be a bit of sand at the roots) and spin it dry.
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2
Leave the bunches whole if the roots are clean and tender; trim them otherwise.
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3
Squeeze the juice from a clementine- this should yield about 3 tablepoons juice.
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4
In a medium salad bowl, whisk together the clementine juice, balsamic vinegar, parsley, and the tablespoon of olive oil.
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5
Season with salt and pepper.
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6
Peel the remaining clementines and separate them into segments.
-
7
Pick any strand of pith from the segments.
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8
(If you use tangerines and the segments are large, cut them in half or thirds lengthwise).
-
9
Pat the tuna dry with paper towels.
-
10
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.
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11
Toss the mache with the prepared dressing and arrange on plates.
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12
Heat the 2 teaspoons olive oil in a large nonstick skillet over high heat.
-
13
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.
-
14
Season with salt and pepper.
-
15
Transfer the slices onto a cutting board and cut in cubes, working quickly so the fish won't get cold.
-
16
Top each plate with tuna and clementine segments, and serve immediately.
