CategoryEntree, Italian, Under 1 Hour

1 ½ lbs Fresh Ahi Tuna Loin

2 tbsp VSOP Extra Virgin Olive Oil, your favorite robust varietal pinch Fine Sea Salt, to taste pinch Fresh Cracked Black Pepper, to taste

2 tbsp VSOP Extra Virgin Olive Oil

1 small Shallot, minced

1 clove Garlic, minced

¼ cup White Wine

2 tsp Capers, in brine

1 ½ cups Cherry Tomato, washed & halved

1 pinch Fine Sea Salt, to taste

1 pinch Fresh Cracked Black Pepper, to taste

2 tbsp Fresh Basil, chiffonade, torn or chopped

1 tbsp VSOP Extra Virgin Olive Oil

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 into separate serving sizes. (If substituting a different fish, extend the cooking time for an additional minute per side to fully cook, but not over cook the fish.)

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 destroy 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 EVOO and serve. Enjoy!

Ingredients