INGREDIENTS

• 1 small Mitch’s Catch Tuna Loin (~0.250-0.300kg)

• 1-3 Calabrian chilies depending on spice level desired, chopped or 1 tbsp Chili P

• 1 can of Cannellini beans, drained and rinsed

• ½ of a small white or red onion

• 1 cup of cherry tomatoes, halved

• Juice of 1 large lemon

• 1-2 garlic cloves, chopped

• ¼ cup fresh oregano, chopped

• ¼ cup fresh basil, chopped

• Salt to taste

Cold salad option

Warmed salad option

HOW TO

For dressing:

1. Add lemon juice, half of the chopped garlic, half of the chopped oregano, and salt to a small dish.

2. Whisk in olive oil

3. Set a side or place in fridge

For tuna:

1. Thaw out of plastic or 2-3 hours either at room temp or in your fridge

2. Pat dry with paper towel and season with salt and pepper or any seasoning of your choice

3. Add oil to a nonstick or cast iron pan

4. Sear tuna (20 sec a side) on high heat

5. Remove once all sides ave started to turn white

6. Remove from pan and allow to cool for 2-3 min before slicing

Options to serve warm or cold

For the cold salad:

1. Simply pour dressing over halved cherry tomatoes, rinsed cannellini beans, and diced red onions.

2. Plate seared tuna loin on top & enjoy!

For the warmed bean salad:

1. Add olive oil to a sauce pan on medium heat

2. Add onion and the remainder of garlic & oregano

3. Once fragrant, add Calabrian chilies and cherry tomatoes

4. Once cherry tomatoes have begin to break down, add rinsed Cannellini

5. Once beans are warm, transfer everything to a serving dish

6. Place sliced tuna on top, drizzle with dressing, and garnish with basil

7. Enjoy!