Watch us make this meal!

These baby potatoes from Flying Coyote Farm are tender, delicate, and creamy—making them the perfect ingredient for a light and tangy German style potato salad with a generous amount of fresh herbs.

This recipe incorporates fresh, sushi grade albacore loin from Tre Fin Day Boat Seafood, an Oregon local day-boat fishery. We have created a spice mix to roll onto the tuna which provides tons of flavor and crunch, pairing perfectly with the herby freshness of the potato salad.

Recipe made in collaboration with Chef Josephine LaCosta of Elbow's Catering.

What you’ll receive:

• Organic Dill
• Organic Parsley
• Organic Mint
• Cooked Organic Baby Potatoes
• The Minnow's Dijon Vinaigrette Dressing
• Dijon Mustard 
• Organic Lemon
• Coriander Spice Blend
• Wild Caught Albacore Tuna Loin

What you’ll need:

• Extra Virgin Olive Oil
• Pure Kosher Sea Salt
• Black Pepper

Recipe instructions:

1. Prep the herbs for the potato salad: pick the mint leaves off the stems and chop them, roughly chop the parsley, and roughly chop the dill. Combine all the prepped herbs together in a large bowl and set aside.
2. Cut the potatoes to your desired bite-size and add them to the bowl with the herbs. Add all of the dressing, the side of mustard, zest from the whole lemon, 1 teaspoon of salt, 1/2 teaspoon of pepper to the bowl. Mix everything in the bowl together and set aside to marinate while you prepare the tuna.
3. Prep the tuna & spices: spread out the spice blend onto a surface; either a plate or a small sheet pan. You’ll want a thick layer of spices covering that surface, so that every inch of the tuna is covered when you go to roll it.
4. Remove the tuna loin from the packaging and onto another small sheet pan. Brush 2 tablespoons of olive oil onto the loins and then roll them in the spice blend, making sure to cover all sides liberally.
5. Heat a sauté pan over medium high heat. Add 1 tablespoon of oil to the pan and sear the tuna loins: each loin has three distinct sides; sear each side for approximately 1 minute, until the spices are golden. If your pan starts to smoke excessively, adjust the heat to medium. *If you prefer your tuna on the rare side, set a timer for 30 seconds per side, instead of a minute. Once all three sides are seared, use tongs to sear the two ends of each loin, no longer than 15 seconds per end.
6. Once seared, remove the loins from the pan and onto a dry paper towel to rest for about a minute. Then, using a sharp knife, slice the loins in 1/2” slices. The tuna should still be a little pink on the inside.
7. Plating: Using a serving spoon, spoon the potato salad onto a plate. Place 3 or 4 slices of the tuna on top of the potato salad. Drizzle 1/2 tablespoon of olive oil and squeeze half of your zested lemon over the tuna. Slice the other half of the lemon into wedges to serve on the side, and enjoy!