INGREDIENTS

Main (makes 4 open-face sandwiches):

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

• Grapeseed oil for searing the tuna loin

• Salt & herb rub (we like Cote D’Azur Fleur de Sel with Herbes de Provence from Gourmet Warehouse)

• Toasted baguette (four thick slices)

• Sriracha mayo

• Mixed greens

• 8 boiled potatoes (we recommend new or nugget potatoes) 

• 8 green beans

• 1 egg

Shot by the talented Jackie Wong!

HOW TO

1. Remove your Mitch’s Catch tuna loin from packaging and thaw at room temperature on a plate (for about 4-6 hours).

2. Once your loin has thawed, roll in the salt & herb rub.

3. In a large skillet add the grapeseed oil and turn to high heat.

4. Sear your loin for 30 seconds on each side.

5. Boil egg for 7 minutes and set aside (or place in cool water once boiled).

6. Boil beans for 2-4 minutes and set aside.

7. Boil potatoes for 10-15 minutes, take them off the heat and once they are cool, cut into halves.

8. Slice your baguette and lightly toast it.

9. Build your open sandwich: add sriracha mayo, mixed greens, sliced boiled potato, green beans, sliced hard-boiled egg and sliced tuna!