INGREDIENTS

Main:

• 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

HOW TO

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.