Seared Albacore Tuna with Cherry Tomato Compote

1-1/2 pounds albacore tuna loin*
2 tablespoons + 1 tablespoon OLIVE & VINE Extra Virgin Olive Oil 
salt and fresh ground pepper to taste

Prepare a medium hot grill.  Rub the tuna with 2 tablespoons of olive oil and liberally salt and pepper.  Grill about 3 minutes on each side over indirect heat for medium rare.  (Tuna should be seared but left raw in the center, so don't overcook!).  Cut into serving pieces and top with the warm Cherry Tomato Compote.  Drizzle with remaining tablespoon of olive oil.  

* can substitute other fresh fish such as halibut, snapper, sea bass, grouper, salmon

For the Cherry Tomato Compote:

2 tablespoons + 1 tablespoon OLIVE & VINE Extra Virgin Olive Oil
1 small shallot, minced
1 clove garlic, minced
2 teaspoons capers in brine
1/4 cup white wine
1-1/2 cups mixed cherry tomatoes, halved
2 tablespoons fresh basil chiffonade, or chopped
sea salt and fresh ground pepper to taste

In a saucepan, heat the olive oil over medium heat.  Saute the shallot for 2 minutes until translucent.  Add the garlic and cook another minute.  Add the capers and wine and simmer for 2 minutes.  Add the cherry tomatoes and simmer gently another minute.  Allow the tomatoes to warm and soften but not break open. Salt and pepper to taste and gently fold in the basil.  Serve warm over the seared tuna.
Serves 4.