MACADAMIA YELLOW FIN TUNA WITH A HONEY-PINEAPPLE TABASCO® SAUCE

Ingredients Weight Measure
Shallots, diced 4 Tbsp.
Butter, divided 2 oz.
Pineapple juice, unsweetened 80 oz.
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Star anise 3 ea.
Honey 2 Tbsp.
Yellow fin tuna (6 oz.) 12 ea.
Macadamia nuts, crushed 2-1/2 cups
Salt and pepper to taste
Swiss chard 2-1/2 lbs.
Olive oil 1 Tbsp.

Method

  1. For the sauce, sweat shallots in 2 Tbsp. butter.
  2. Add pineapple juice, TABASCO® Chipotle Pepper Sauce, anise and honey. Bring to a boil; reduce by 1/2 or slightly more. Remove star anise.
  3. Roll tuna portions in the crushed macadamia nuts. Season with salt and pepper and sear in a hot pan with remaining butter on all sides.
  4. Roast in a 375┬░F oven for 3 minutes. Let rest.
  5. Coarsely chop the Swiss chard and rinse well.
  6. Heat olive oil in pan and sear the Swiss chard. Season with salt and pepper and oilve oil to taste.
  7. Arrange rainbow Swiss chard on each plate. Cut tuna on the bias, place on Swiss chard, sauce and enjoy.

Yield: 12-20 servings