Warm Cannellini & Tuna Salad

By 16 December 2022No Comments



  • 1 small Mitch’s Catch Tuna Loin (~0.250-0.300kg)
  • 1-3 Calabrian chilies depending on spice level desired, chopped
  • 1 can of Cannellini beans, drained and rinsed
  • ½ of a small white or red onion
  • 1 cup of cherry tomatoes, halved
  • Juice of 1 large lemon
  • 1-2 garlic cloves, chopped
  • ¼ cup fresh oregano, chopped
  • ¼ cup fresh basil, chopped
  • Salt to taste


For dressing:
  1. Add lemon juice, half of the chopped garlic, half of the chopped oregano, and salt to a small dish.
  2. Whisk in olive oil
  3. Set a side or place in fridge
For tuna:
  1. Thaw out of plastic or 2-3 hours either at room temp or in your fridge
  2. Pat dry with paper towel and season with salt and pepper or any seasoning of your choice
  3. Add oil to a nonstick or cast iron pan
  4. Sear tuna (20 sec a side) on high heat
  5. Remove once all sides ave started to turn white
  6. Remove from pan and allow to cool for 2-3 min before slicing
For the bean salad:
  1. Add olive oil to a sauce pan on medium heat
  2. Add onion and the remainder of garlic & oregano
  3. Once fragrant, add Calabrian chilies and cherry tomatoes
  4. Once cherry tomatoes have begin to break down, add rinsed Cannellini
  5. Once beans are warm, transfer everything to a serving dish
  6. Place sliced tuna on top, drizzle with dressing, and garnish with basil
  7. Enjoy!

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