- 1 Mitch’s Catch Tuna Loin (cut in half for easier frying)
- Olive oil for cooking the Sicilian tomato sauce and olive oil or grapeseed oil for searing the Tuna Loin
- 1/4 cup dry white white for cooking the Sicilian tomato sauce (optional)
- 1 box red cherry tomatoes
- 1 box yellow cherry tomatoes
- Olive tapenade
- 1/2 white onion
- 1 – 2 garlic cloves
- Handful of fresh basil
Garnish & Base (optional):
- Roasted cherry tomatoes
- Green and red Chili oil base
- Olive oil
- Flaked sea salt (we like Maldon flakes or Smoked Maldon flakes, available at The Market)
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.
Start by preparing the Sicilian tomato sauce. Chop onion and garlic and sauté with olive oil.
Add cherry tomatoes (and 1/4 cup dry white wine, optional) and cover with a lid. The moisture will burst the tomatoes, or you can use a fork to open them up a bit to make a sauce-like consistency.
Add 2 generous spoonfuls of olive tapenade and stir.
Add chopped/ ripped fresh basil and season with salt and pepper.
Let the sauce simmer, and prepare the Tuna Loin.
To sear your Mitch’s Catch Tuna Loin, brush a small amount of oil on each side of the loin. Heat up pan so when you add a drop of water, you hear a sizzle.
Place Tuna Loin in pan and watch how the bottom will start to lighten.
Turn the Loin, do the same, then turn again, so now all 3 sides are now white. This happens very fast, so you need to control how rare you want your tuna to be on the inside. More rare, less frying. Less rare, fry a bit longer (see FAQ).
Move the Loin to a cutting board, let rest for 1 minute, then slice into 1/4” thick slices.
Build the plate! Add your desired oil base, then the warm Sicilian tomato sauce, then the seared Tuna slices. Finish off with your desired garnishes & enjoy!
Prepared and shot by the talented Paige Manzie.