INGREDIENTS

Main:

• 1 lb Mitch’s Catch tuna loin (½ of loin)

• Valle Verde Olive Oil

• Côte D’Azur capers

• Flaky salt (we also like Cote D’Azur Kosher Salt)

• 2-3 Calabrian chilis, sliced or dried flakes (optional and amount depends on heat preference)

• Lemon

HOW TO

1. Slice 1 lb of Mitch’s Catch tuna loin into thick pieces.

2. Peel the lemon and cut lemon peel into thin slices.

3. Assemble tuna pieces on a plate and sprinkle the lemon peel pieces on top.

4. Drizzle olive oil to cover all the tuna slices.

5. Place capers on top of tuna pieces.

6. Add chili and salt to finish.

Tuna crudo recipe is inspired by Chef Vish Mayekar and Chef Phil Scarfone. You can find Mitch’s Catch tuna crudo on the menu at Caffe La Tana and Savio Volpe!