Ingredients Weight Measure
Tuna, fresh, cut into 1"-thick steaks 6 lbs.
Eggs, beaten 2 ea.
Macadamia nuts, crushed 2 cups
Butter 2 Tbsp.
Pineapples, cut into 1/2"-dice 2 ea.
Shallots, large 2 ea.
Garlic clove, minced 1 ea.
Red bell peppers, roasted, diced 3 ea.
White grapefruits, large, segmented 3 ea.
TABASCO® brand Chipotle Pepper Sauce 3 Tbsp.
Salt and pepper to taste`
TABASCO® brand Green Jalapeño Pepper Sauce 6 Tbsp.
TABASCO® brand Original Red Sauce 3 Tbsp.
Lime juice 1 cup
Balsamic vinegar 1/2 cup
Red onion, minced 2 Tbsp.
Olive oil 2 cups
Field greens, fresh as needed
Lemon slices for garnish
Canola oil as needed
Butter 3 Tbsp.


  1. Dip tuna steaks into beaten eggs, and crust with crushed macadamia nuts. On high heat, sear tuna on each side, until the crust begins to brown, approximately 1-1/2 minutes on each side; slice immediately to prevent carryover cooking.
  2. Heat a medium saucepan on medium heat. Add butter and sauté pineapples, shallots, and garlic for 2 minutes. Then, add bell peppers, grapefruits and TABASCO® Chipotle Pepper Sauce. Add salt and pepper to taste. Keep warm over low heat until assembly.
  3. In a bowl, combine TABASCO® Green Jalapeño Pepper Sauce, TABASCO® Original Red Sauce, lime juice, balsamic vinegar and minced red onions. Mix together and slowly whisk in olive oil to create an emulsion. Dress field greens with the vinaigrette.
  4. On each plate, place field greens tossed with TABASCO® vinaigrette in a circle. Next, place seared tuna on top of field greens. Next, place pineapple chutney over tuna and garnish with lemon slices.

Yield: 12 servings