Ingredients Weight Measure
Ahi tuna, 8-oz. portions 13 ea.
Ginger peach tea, loose, divided 3 oz.
Chardonnay 24 oz.
Bermuda onion, fine dice 1 ea.
JalapeƱos, seeded, fine dice 2 ea.
Red pepper, roasted, peeled and diced 1 ea.
Peaches, peeled and fine dice 10 ea.
TABASCO® brand Garlic Pepper Sauce 2-1/2 Tbsp.
Salt to taste
Pepper to taste


  1. Fabricate tuna steaks and with 1 oz. tea, dry rub them. Refrigerate for 24 hours.
  2. Bring chardonnay to a boil in small saucepot. Remove from heat. Add remaining 2 oz. tea and steep for 5 minutes. Strain and refrigerate for marinade.
  3. Combine onions, peppers, peaches and TABASCO® Garlic Pepper Sauce in a stainless steel bowl. Toss gently. Refrigerate for 24 hours.
  4. Day of service: add marinade to tuna for 4 hours. Drain and be sure to knock off most of the tea leaves.
  5. In a smoking hot pan, sear tuna to rare. Plate and garnish with a generous portion of peach relish.

Yield: 13 servings