Coffee and pink peppercorn-crusted albacore tuna loin

By Spencer Watts
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  • 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


  1. In a large skillet, heat oil over medium-high heat.
  2. In a mortar and pestle, crush black and pink peppercorns until fine.
  3. Add espresso powder to peppercorns.
  4. Season tuna loin with salt, and press the coffee mix into the flesh of the tuna loin on all sides.
  5. Once oil is very hot, sear the tuna on all sides for one minute or until outside has started to blacken.
  6. Once the three sides are nicely seared, remove from heat and let cool in refrigerator.
  7. Serve chilled and thinly sliced.
  8. Serve with vegetable ribbon salad with a coffee vinagrette.

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