TABASCO® Marinade

Ingredients Weight Measure
TABASCO® brand Green Jalapeño Pepper Sauce 1 oz.
TABASCO® brand Garlic Pepper Sauce 1 oz.
Olive oil 2 oz.
Orange juice 2 oz.

Blue Fin Tuna

Ingredients Weight Measure
Blue fin tuna, steaks, 8 oz. 8 ea.


Ingredients Weight Measure
Fettuccini, garlic and herb, fresh 32 oz.
Olive oil 1 oz.
Artichoke, hearts, quartered 32 oz.
Red pepper, roasted, julienned 16 oz.
Olives, kalamata, whole 16 oz.


Ingredients Weight Measure
Blackberries, fresh 2 pts.
Blueberries, fresh 2 pts.
Blueberry glaze 4 oz.
TABASCO® brand Original Red Sauce 2 oz.
Oranges, small, segmented 4 ea.
Red onion, small diced 6 oz.


  1. To prepare the TABASCO® Marinade, combine all ingredients in a bowl and mix well. Reserve.
  2. To prepare the Blue Fin Tuna, cut the tuna steaks on a bias into 4-oz. medallions. Marinate for a minimum of 20 minutes and grill to medium rare.
  3. To prepare the Noodles, cook the pasta and toss with olive oil. Reserve.
  4. Sauté the artichoke hearts, peppers and olives.
  5. Add the pasta and bring to service temperature.
  6. To prepare the TABASCO® Twist, in a food processor, liquefy 1 pt. blueberries and 1 pt. blackberries. Next, combine all remaining twist ingredients and mix well.
  7. On a 10" plate or large pasta plate, place 8 oz. sautéed noodles. Place 2 tuna medallions on top and add 1/8 cup of the TABASCO® Twist over the top of the tuna. Serve.

Yield: 8 servings