Seared Albacore Tuna Loin & Cherry Tomato- Caper Compote over Risotto, Rice,….

Seared Albacore Tuna Loin

1/12 pounds of tuna loin*

2 tablespoons Extra Virgin Olive Oil

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 do 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 Extra Virgin Olive Oil

1 fresh garlic cloves, minced

1 small shallot, minced

2 teaspoons capers in brine

1/4 cup white wine

2 tablespoons fresh basil chiffonade (cut into long thin strips), torn, or chopped

Sea salt and fresh ground pepper to taste

In a saute pan, heat the Extra Virgin Olive Oil 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 Extra Virgin Olive Oil and serve.

Serve over risotto, rice, pasta, or even mashed potatoes.

Serves 4

Compliments of Chef R. Bradley (VF)

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