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Seared Albacore Tuna Loin With Chilean EVOO Cherry Tomato-Caper Compote

March 30, 2017

Seared Albacore Tuna Loin With Chilean EVOO Cherry Tomato-Caper Compote

Ingredients:
1/12 pounds of tuna loin*
2 tablespoons EVOO
Sea salt and fresh ground pepper to taste
1 1/2 cups fresh, mixed sweet cherry tomatoes, halved
2 tablespoons +1 tablespoon 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

Preparation:
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.

In a sauté pan, heat the EVOO over medium heat.  Sauté the shallots for two minutes until translucent. Add the garlic and sauté for another minute.  Add the wine and capers. Simmer for two 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 the basil at the last minute, and serve warm, spooned over the seared tuna.
Drizzle with remaining tablespoon and serve.
Serves 4



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