St-George Tuna Crudo

By 10 May 2021November 10th, 20212 Comments



  • 2 tbsp capers, chopped
  • 4 tbsp rosé wine (we recommend La Fabrique St-George Amber or Rosé)
  • 1 Mitch’s Catch Tuna Loin
  • 1 orange, segmented
  • 2 tbsp olive oil
  • 4-5 basil leaves, finely chopped
  • ¼ cup fresh dill, finely chopped
  • 1 clove garlic, minced
  • 1 lemon, juice and zest
  • 1 large handful of arugula
  • Maldon salt and pepper, to taste


  1. In a small bowl, place capers and drizzle with wine. Set aside for 10 minutes while you prepare your tuna.
  2. Slice your Mitch’s Catch Tuna Loin against the grain, about a ¼ inch thick. Lay the slices evenly spread out on a serving platter. Arrange the orange segments on top or around the tuna slices.
  3. Drain the capers and add to a small mixing bowl along with the olive oil, basil, dill, garlic, ½ of the lemon juice and zest. Mix to combine.
  4. Top the tuna platter with arugula and spoon over as much caper dressing as desired. Season with salt and pepper and a squeeze of remaining ½ lemon.
  5. Enjoy with a glass of rosé!
Prepared, shot & styled by Paige Manzie.


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