No-chop meal: Tuna capellini

Coriander crusted seared tuna capellini

For the tuna:


  • 4 oz. Blue fin tuna cleaned, cut into 2" diameter logs
  • 3 oz. Coriander seed, lightly toasted, crushed
  • 3oz. Canola oil
  1. Season the tuna roll in the coriander, encrusting it totally.

  2. Heat a stainless steel sauté pan with the canola oil.

  3. Just before the oil begins to smoke add the tuna log.

  4. Sear on each side for 30 seconds. Just enough to sear but not to cook the delicate fish too much the idea is that the fish is essentially raw.

  5. Chill the fish immediately so to retard any carry over cooking. In boiling water cook 1quarter pound of capellini pasta.

  6. Mix the cooked pasta tossing thoroughly/ keep warm.

  7. Slice the chilled tuna with a fine, thin knife ¼ inch thick. 3-4 pieces.

  8. Twirl the bottarga pasta with a dinner fork forming a spindle.

  9. Lay the tuna around the spindle.

  10. Drizzle the remaining vinaigrette around the plate.

  11. Garnish with julienne of preserved lemon.

  12. Eat and be happy.
For the vinaigrette:

  • 1 oz grated bottarga al tonno or ½ oz anchovy paste
  • 1 oz. lemon juice
  • 3 oz. Extra virgin olive oil (olio verde)
  • Salt and pepper
  1. In a bowl, mix all of the ingredients.

About Jennifer Biesty:

As one of the youngest students enrolled at the CIA Hyde Park New York during her schooling, it was clear that Brooklyn native Jennifer Biesty would carve out a high-profile path as a talented and well-respected chef.

After graduating from CIA, Jennifer worked on the line at New York City's Aquavit, where she continued to develop her technical skills through the restaurant's European culinary approach, and broadened her palate by way of exposure to unique spices and ingredients. With a desire to explore the west coast and to work with the freshest ingredients in the left coast's culinary epicenter, Jennifer moved to San Francisco.

In San Francisco, Jennifer's culinary career developed under the tutelage of Loretta Keller, chef/owner of the late "Bizou" (now called coco500). Together they participated in benefit dinners at The James Beard House, The Master's of Food & Wine and Taste of the Nation, strengthening Biesty's bond with San Francisco's food community.

With a goal of developing her personal culinary style, Jennifer took time to travel and explore the cultures of Italy, Spain and Paris, and she found a post in London working at the River Café alongside talented chefs such as Ruth Rodgers, Rose Gray and Jamie Oliver. Through this experience, Jennifer was able to integrate her understanding for European technique and ingredients with the café's rustic culinary approach, consequently defining the ingredient-driven philosophy that is the hallmark of her style today.

Following her experience at London's River Café, Jennifer returned to San Francisco to work with chef Traci des Jardins at the city's beloved Jardinière restaurant. After a year, she reunited with Loretta Keller, and together they transformed Bizou into the acclaimed coco500, where, as executive chef, Biesty played an integral role in the redesign and menu concept.

Under Jennifer's direction, San Francisco Chronicle Restaurant Critic Michael Bauer awarded the restaurant with three stars immediately following its debut.

In 2007, Jennifer appeared as a contestant on season four of Bravo's Top Chef in Chicago. On the show her culinary skills were put to the test, and she faced difficult challenges against fierce and talented competition. Post show, in October 2008, she accepted the challenge of recharging and elevating Scala's Bistro, one of the city's most celebrated "classic San Francisco" restaurants.

At Scala's Bistro, Jennifer showcases her philosophy in modern Italian dishes that integrate a rustic approach with her use and preparation of local ingredients. She has also insisted on making ingredients in house, including pasta and cheese.

"Each dish is reminiscent of traditional Italy, but is modernized by incorporating the freshest ingredients in an adventurous and sophisticated way," says Jennifer.

Jennifer enjoys cooking with squid, is passionate about pasta, and appreciates "little birds" like squab and quail, and "little fish" like anchovies and sardines, because they're native to both the Bay area and the Mediterranean, which are the two culinary worlds that Scala's connects. Jennifer lives in San Francisco's Portrero Hill neighborhood with her dog Prune.

Scala's Bistro
432 Powell Street
Street San Francisco, CA 94102
Phone: (415) 395-8555

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