Seared Albacore with Cherry Tomato-Caper Compôte

March 01, 2021

INGREDIENTS
Seared Albacore Tuna:

• 1 ½ pounds albacore tuna loin*
• 2 Tbs. Ultra Premium Extra Virgin Olive Oil
• Sea salt and fresh ground pepper to taste

Cherry Tomato- Caper Compôte:

• 1 ½ cups mixed sweet cherry tomatoes, halved
• 2 Tbs. + 1 Tbs. Ultra Premium Extra Virgin Olive Oil
• 1 fresh garlic cloves, minced
• 1 small shallot, minced
• 2 teaspoons capers in brine
• ¼ cup white wine
• Fresh basil leaves
• Sea salt and fresh ground pepper to taste

DIRECTIONS
Prepare a grill and to medium heat.

Rub the tuna steaks with olive oil. Season the liberally with salt and pepper. Grill them for approximately 3 minutes per side, over indirect heat, to medium rare.(Tuna should be seared but left rare in the center, so don't over cook!) 

In a sauté pan, heat the olive oil over medium heat. Sauté the shallots for two minutes until translucent. Add garlic and sauté for another minute. Add the wine and capers. Simmer for 2 minutes and then add the cherry tomatoes and sauté 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 torn basil leaves at the last minute, drizzle with remaining olive oil, and serve warm, spooned over the seared tuna.

Serves 4

*If you do not have access to fresh 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.

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