Skip Navigation

“Cinco De Tello” March Challenge Winning Recipe

Tello’s Creation: Brittan’s Seared Tuna with Barbeque Gummy Sauce served over Chipotle Slaw

Yields 4 servings

  • 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
  • Salt & Pepper to taste

Preparation for the Slaw

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

Preparation for the Gummy BBQ Sauce

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

Preparation for the Gummy BBQ Sauce

  1. Brush both sides of Tuna with oil.
  2. Season with dry herb mixture and salt & pepper to taste.
  3. 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.
  4. Remove from grill, let sit for a minute and then slice.
  5. 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