Seared Albacore Tuna Loin with Cherry Tomato Caper Compote over Lemon-Basil Risotto

Needed for this Recipe:

Sunshine Coast Olive Oil Co. Medium Intensity Extra Virgin Olive Oil 


Fresh tuna, unlike that which we are accustomed to eating from a can, is delicate in flavour, and meaty.  It is not fishy or strong.

It’s a real treat to be able to work with ingredients so fresh and amazing.


Seared Albacore Tuna Loin Ingredients:

• 1½ pounds of tuna loin*

• 2 tablespoons UP EVOO

• 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 centre, so don’t overcook!)

• 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 not overcook the fish.  And proceed with saucing the fish with the Cherry Tomato-Caper Compote recipe.


Cherry Tomato- Caper Compote Ingredients:

• 1½ cups fresh, mixed sweet cherry tomatoes, halved

• 2 tablespoons +1 tablespoon UP EVOO

• 1 fresh garlic cloves, minced

• 1 small shallot, minced

• 2 teaspoons capers in brine

• ¼ cup white wine

• 2 tablespoons fresh basil, torn, or chopped into ribbons

• Sea salt and fresh ground pepper to taste



• 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 of EVOO and serve.


* Serves 4 *