Preheat grill to medium and rub tuna loin with olive oil. Season loin liberally with salt and pepper. Grill tuna 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 servings.
***note*** If you don't have access to fresh tuna, this recipe would work equally well with fresh halibut, snapper, sea bass, grouper, swordfish, rock cod, or even salmon. If substituting a different fish, extend cooking time an additional minute per side to fully cook (don't over cook).
In a sauté pan, heat oil over medium heat. Sauté shallots two minutes until translucent. Add garlic and sauté another minute. Add wine and capers. Simmer two minutes then add cherry tomatoes and sauté gently another minute. Season with salt and pepper. Allow tomatoes to warm and soften slightly, stirring gently. Be careful not to break them by over cooking. Sprinkle with basil and serve warm, spooned over seared tuna.
Drizzle with remaining tablespoon of Extra Virgin Olive Oil and serve with Lemon Basil Risotto.
Serves 4
In a medium saucepan, heat chicken broth until just simmering. In a separate pan, heat olive oil, then add onions and and garlic. Sauté until translucent, approximately 4-5 minutes.
Add rice, stirring to coat grains with oil. Continue to stir another 2 minutes then add vermouth, stirring in a figure eight until rice has absorbed all the liquid. Ladle 1 cup broth onto rice, continuing to stir constantly (in a figure-8) until liquid is absorbed. Repeat process adding 1/2 cup broth at a time.
Rice will start to look opaque and slightly creamy. As it starts to become al dente, add broth carefully in 1/4 cup increments, still stirring continuously. Adjust the burner if necessary so risotto doesn't burn (very light simmer). When rice is almost ready, add zest and juice. Taste. Add more lemon juice to taste and more broth as necessary to reach perfect rice-y doneness (you may have leftover broth). Remove risotto from heat and stir in basil, allowing to wilt slightly. Grate Parmesan (too much will overpower lemon flavour) over risotto and serve.