- ½ pound albacore tuna
- 2 tablespoons coffee beans, finely ground
- ⅓ cup ground coriander seeds
- 2 teaspoons sea salt
- 2 teaspoons black pepper
- Francesco’s Wild Shrimp Carpaccio:
- ½ pound wild Alaskan spot shrimp
- 6 ounce sun-dried tomatoes
- 2 tablespoons capers
- ¼ cup olive oil
- ½ lemon, juiced
- Sea salt, to taste
Mix together ground coffee beans, coriander, salt, and pepper. Pat dry tuna steak then thoroughly coat in mixture.
Heat a lightly oiled, large skillet over high heat. When hot, sear entire tuna steak on one side, about two minutes, then flip, searing each side. Leave rare in center.
Quickly place seared albacore in freezer for 30 seconds to halt cooking. Remove fillet from freezer. Slice into ½ inch thick rounds.
To assemble the salad, gently coat spot prawns in olive oil and lemon juice, then mix in sun-dried tomatoes and capers. Season well with sea salt.
Serve tuna on bed of spot prawn salad. Alternatively, pair them with a fresh green salad and roasted seasonal vegetables.
Francesco's pro cooking tip: The tuna should be seared about a quarter inch into the center of the fillet, but left raw in the middle for a melt in your mouth texture.
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Know Your Cook
Chef Francesco Mangano
At Chef Francesco Mangano’s restaurant, Osteria Papavero in Madison, WI, creative use of ingredients is the name of the game. “We try to use every scrap in the kitchen in a mindful way,” Mangano said. They’re passionate about minimizing food waste, and believe it’s especially imperative today when so much food is thrown out. Finding new & exciting uses for ingredients, and original flavor combinations is what Francesco does. At first, we were skeptical when he served us albacore coated in coffee grounds and coriander. That skepticism melted in our mouth along with the delicious seared albacore he prepared for us. Here’s one from our friend & genius chef, Francesco Mangano.