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“Cinco De Tello” March Challenge Winning Recipe

“Brittan’s Challenge: グミベアーズ, マグロ & BBQソース "

テジョの創造: チポトレコールスローにわたって務めバーベキューグミ添えブリタンのたたきマグロ
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  • 4 Tuna steaks
  • 1 tbsp olive oil or canola oil
  • ½ head of cabbage, finely shredded
  • 1 red pepper julienne cut
  • 1 green pepper julienne cut
  • ½ red onion julienne cut
  • 1 orange, segmented
  • ½ cup Chipotle dressing
  • ¼ cup Barbecue Sauce
  • 1 ½ oz silver tequila
  • 2 oz gummy bears
  • 1 Tbs chipotle adobo
  • Crispy Tortilla Strips
  • Mix of dry herbs: 1 tbsp Oregano, 1tbsp Parsley, 1 tbsp Thyme, 1 tbs garlic powder
  • 塩 & 味にコショウ

Preparation for the Slaw

  • Mix cabbage, red & green peppers, onions and dressing. Mix well.
  • Season with salt and pepper to taste.
  • Add orange segments.
  • Refrigerate until ready to serve

Preparation for the Gummy BBQ Sauce

  • Melt the gummy bears and tequila in a sauce pan at medium low heat.
  • When all is melted, add the Chipotle adobo and barbeque sauce and stir.

Preparation for Tuna

  • Brush both sides of Tuna with oil.
  • Season with dry herb mixture and salt & pepper to taste.
  • Place Tuna on grill to sear for 2 minutes per side, turning tuna about 45 degrees after one minute to get some good color and grill marks.
  • Remove from grill, let sit for a minute and then slice.
  • Plate your dish by placing the slaw mixture on a plate, then top the slaw with slices of tuna, drizzle the gummy BBQ sauce over the tuna and garnish with crispy tortilla strips.

Cream Dip on the side