INGREDIENTS

Main

• 1 Mitch’s Catch Tuna Loin

• 6 eggs

• 1 lb green beans

• 12 baby potatoes

• Olives (we use Arnaud Niçoise Style Olives, available at the Market)

Optional Extras

• Pink peppercorns (we use Côte D’Azur Pink Peppercorns, available at the Market)

• Capers or caperberries (we use Côte D’Azur Capers, available at the Market)

• Sundried tomatoes or cherry tomatoes

• Anchovies

• Microgreens

Dressing (if you want to make it from scratch)

• 3/4 cup olive oil

• 1/4 cup lemon juice

• 2 tbsp Dijon mustard (we use Beaufor Dijon, available at the Market)

• 1 tsp honey

• 1 tsp black pepper

• 1 tsp salt

HOW TO

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. Mix all dressing ingredients and set aside.

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

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

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

5. To sear the Loin, add enough canola oil to lightly coat your frying pan and put on high heat.

6. Sear each side of the Loin until it looks white (usually 30 seconds on each side).

7. Let rest 1 minute, then slice into 1/4″ thick slices.

8. Time to build your salad! Peel eggs and cut in halves, lay out green beans, add potatoes, Tuna Loin, optional extras & your dressing and you’re all set!