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Seared Albacore Tuna


Seared Albacore Tuna Loin
1/12 pounds of tuna loin*
2 tablespoons Ultra Premium EVOO
Sea salt and fresh ground pepper to taste

Prepare a medium grill and rub the tuna loin with olive oil.  Season the loin liberally with salt and pepper.  Grill the loin for approximately 3 minutes per side, over indirect heat, for medium rare.  (Tuna should be seared but left rare in the center, so don't over cook!)  With a very sharp knife, cut the loin in to separate serving sizes.

*If you do not have access to fresh tuna or tuna loins, this recipe would work equally well with  fresh halibut, snapper, sea bass, grouper, swordfish, or rock cod, or even salmon.  If substituting a different fish, extend the cooking time for an additional minute per side to fully cook, but not over cook the fish.  And proceed with saucing the fish with the Cherry Tomato-Caper Compote recipe.

Cherry Tomato- Caper Compote
1 1/2 cups fresh, mixed sweet cherry tomatoes, halved
2 tablespoons +1 tablespoon Ultra Premium EVOO 
1 fresh garlic cloves, minced
1 small shallot, minced
2 teaspoons capers in brine
1/4 cup white wine
2 tablespoons fresh basil chiffonade, torn, or chopped
Sea salt and fresh ground pepper to taste

In a saute pan, heat the EVOO over medium heat.  Saute the shallots for two minutes until translucent. Add the garlic and saute for another minute.  Add the wine and capers. Simmer for two minutes and then add the cherry tomatoes and saute gently for another minute.  Season with salt and pepper.  Allow the tomatoes to warm and soften slightly, stirring gently, being careful not to break them by over cooking. Sprinkle with the basil at the last minute, and serve warm, spooned over the seared tuna.

Drizzle with remaining tablespoon of fresh EVOO and serve.

Serves 4