Smoking Tuna

By 9 May 2021November 10th, 2021No Comments



  • 1 Mitch’s Catch Tuna Loin
  • Smoked Olive Oil for drizzle (we use La Barca Smoked Olive Oil – available at The Market)
  • Sushi rice (we use Nishiki Sushi Rice – available at The Market)
  • Salt & pepper rub (we use Côte D’Azur Fleur De Sel – available at The Market)
  • Sesame seeds
  • Pickled ginger
Important Prep Note:
Remove Mitch’s Catch Tuna Loin from your freezer, take it out of the sealed packaging and place in your fridge the night before you want to enjoy it (morning of works too!). Remove the belly (this is Toro) if your loin has one—this makes the loin easier to sear, and the Toro is a delicacy on its own.


  1. Prepare your sushi rice (hint: follow the instructions on the sushi rice bag – rinse, soak, cook, rest).
  2. While sushi rice is cooking, roll your Loin in salt & pepper rub and sesame seeds, prepare to sear.
  3. To sear, add enough canola oil to lightly coat your frying pan and put on high heat.
  4. Sear each side of the Loin until it looks white (usually 30 seconds on each side).
  5. Slice tuna into 1” thick slices.
  6. Drizzle smoked olive oil over Tuna & rice.
  7. Add ginger & sesame seeds.
  8. Serve and enjoy!

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