Tuna and Shellfish

Ingredients Weight Measure
Tuna, skinless, blood vein removed, cut into 16 3-oz. portions 3 lbs.
Shrimp, 13/15 count 32 ea.
Scallops, U10 dry pack 32 ea.
Bamboo skewers, soaked in water for 1 hour 16 ea.


Ingredients Weight Measure
Pineapple, ripe, peeled, cored, chopped 2-1/2 lbs.
Onion, sweet, peeled, chopped 4 oz.
Garlic cloves, chopped 2 oz.
TABASCO® brand Habanero Sauce 3 Tbsp.
Salt 1 tsp.
Black pepper 1 tsp.
Olive oil 3 oz.

Tropical Fruit Salsa

Ingredients Weight Measure
Mangoes, peeled, seeded, 1/4" dice 3 cups
Papayas, peeled, seeded, 1/4" dice 3 cups
Avocados, peeled, pitted, 1/4" dice 2-1/2 cups
Tomatoes, 1/4" dice 1-1/2 cups
Bermuda onions, peeled, 1/4" dice 1-1/2 cups
Lime juice 2 oz.
Garlic, minced 2 Tbsp.
Cilantro, chopped 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 2-1/2 oz.

Spicy Sticky Rice Rolls

Ingredients Weight Measure
Sushi rice, rinsed 2 cups
Rice wine vinegar 2 oz.
Water 3 cups
Sugar 3 oz.
Salt 2 Tbsp.
Sushi rice, rinsed 2 cups
Ginger, fresh, pureed 1 Tbsp.
Grenadine 1 oz.
Sloe gin 1 oz.
Water 2-1/2 cups
Rice wine vinegar 1-1/2 oz.
Sugar 3 oz.
Salt 2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1-1/2 Tbsp.
Nori sheets, 6"x8" 8 ea.

Carrots & Snow Peas

Ingredients Weight Measure
Sesame oil 3 Tbsp.
Carrots, julienne 4 cups
Snow peas, julienne 4 cups
Salt and pepper to taste


  1. Skewer the scallops and shrimp alternating on bamboo skewers; trim to appropriate length with scissors.
  2. Place all Marinade ingredients in a blender except the olive oil. Blend until smooth; then drizzle oil in slowly.
  3. Pour approximately 1-1/2 cups of marinade over the Tuna and Shellfish; reserve the remaining marinade for use as the sauce. Marinate seafood for 1 hour before grilling. Grill to appropriate doneness (tuna should be medium rare).
  4. Combine all ingredients for the Tropical Fruit Salsa and allow to marry for at least 1 hour in refrigerator before serving. Serve cold.
  5. The Spicy Sticky Rice Rolls will have a white side and a pink side. Combine the first 5 ingredients, except the rice, in a pot. Combine the last 10 ingredients, except the rice and nori, in a separate pot.
  6. Bring both pots to a boil. Add the rice and stir gently. Once both pots have come back to a boil, cover and place in a preheated 350°F oven for 25 minutes.
  7. Spread the cooked rice out, thin, on separate cookie sheets to cool. Once cooled, place nori sheets on a clean work table. Cover half of each sheet with one rice mixture, and then with the other.
  8. Roll the filled sheets toward yourself, so one color is rolled into the other. Cover and chill. Before service, cut rolls evenly in half. Cut with diagonal slices each half into 3 uneven cylinders with slanted top faces.
  9. For Carrots & Snow Peas, preheat a sauté pan. Add sesame oil; heat until hot, but not smoking. Add vegetables and sauté. Season with salt and pepper to taste.
  10. To serve, place a generous amount of reserved marinade on the center of the plate. Place tuna on top of marinade and lean seafood skewer against tuna. Arrange rice rolls, salsa and carrots and snow peas around seafood.

Yield: 16 servings