Ingredients Weight Measure
Heavy cream 6 cups
TABASCO® brand Green Jalapeño Pepper Sauce 3 oz.
TABASCO® brand Original Red Sauce, divided 2 oz. as needed
Coriander seeds 3 Tbsp.
Cumin seeds 3 Tbsp.
Kosher salt pinch per salt
Tuna steaks, 8 oz. 12 ea.
Cilantro leaves, for garnish 1/2 cup


  1. Place the cream in a saucepan and reduce by 50%. Divide into 2 equal parts and add the TABASCO® Green Jalapeño Pepper Sauce to one half and add 2 oz. TABASCO® Original Red Sauce to the other. Mix each well. Hold warm.
  2. In a skillet, toast the coriander seeds and cumin until very fragrant. Allow to cool and then grind into a coarse powder. Place the ground spices onto a plate. Coat each of the steaks with the mixture as well as a pinch of the salt. Press the spice into the steaks gently.
  3. Place the tuna steaks on a very hot and well-oiled grill. After about 15 seconds, rotate each one 90 degrees. After another 15 seconds turn the steaks and repeat. The steaks should be very rare on the inside.
  4. For each serving, spoon some of each of the sauces onto warmed plate. Place steak on top of the sauce and garnish with cilantro leaves and with TABASCO® Original Red Sauce.

Yield: 12 servings

Serving idea: To increase the yield of the recipe, thinly slice the steaks and serve a 5-oz. portion per serving.