Fresh tuna, unlike that which we are accustomed to eating from a can, is delicate in flavor, and meaty. It is not fishy or strong. It’s a real treat to be able to work with ingredients so fresh and amazing. And unlike massive, older tuna, young, small tuna do not pose the same risk in terms of mercury content. They have simply not been around long enough to build up a store of it.

Ingredients: For The Seared Albacore Tuna Loin

  • 1 1/2 pounds of tuna loin*
  • 2 tablespoons Ultra Premium FS17 Olive Oil (Frantoio or Favolosa would also be good choices!)
  • Sea salt and fresh ground pepper to taste

Ingredients: For The Cherry Tomato – Caper Compote

  • 1 1/2 cups fresh, mixed sweet cherry tomatoes, halved
  • 2 tablespoons +1 tablespoon Ultra Premium FS17 Olive Oil
  • 1 fresh garlic clove, 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

*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.

Directions: For the Seared Albacore Tuna Loin

  1. Prepare a medium grill and rub the tuna loin with olive oil.
  2. Season the loin liberally with salt and pepper.
  3. 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!)
  4. With a very sharp knife, cut the loin in to separate serving sizes.

Directions: For the Cherry Tomato – Caper Compote

  1. In a saute pan, heat the olive oil over medium heat.
  2. Sauté the shallots for two minutes until translucent.
  3. Add the garlic and sauté for another minute.
  4. Add the wine and capers.
  5. Simmer for two minutes and then add the cherry tomatoes and sauté gently for another minute.
  6. Season with salt and pepper.
  7. Allow the tomatoes to warm and soften slightly, stirring gently, being careful not to break them by over cooking.
  8. Sprinkle with the basil at the last minute, and serve warm, spooned over the seared tuna.
  9. Drizzle with remaining tablespoon of olive oil and serve.

Serves 4

Re-posted from the Veronica Foods blog.