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Coffee and pink peppercorn-crusted albacore tuna loin
Ingredients
- 450 grams albacore tuna loin
- 3 tablespoons (45 milliliters) instant espresso powder
- 2 tablespoons (30 milliliters) pink peppercorns, finely crushed
- 1 tablespoon (15 milliliters) black peppercorns, finely crushed
- 3 tablespoons (45 milliliters) canola oil
- Salt, to taste
Directions
- In a large skillet, heat oil over medium-high heat.
- In a mortar and pestle, crush black and pink peppercorns until fine.
- Add espresso powder to peppercorns.
- Season tuna loin with salt, and press the coffee mix into the flesh of the tuna loin on all sides.
- Once oil is very hot, sear the tuna on all sides for one minute or until outside has started to blacken.
- Once the three sides are nicely seared, remove from heat and let cool in refrigerator.
- Serve chilled and thinly sliced.
- Serve with vegetable ribbon salad with a coffee vinagrette.
