Yield: 12 servings. 12 tuna fillets, 6 oz. each 18 oz. Bearnaise mix, packaged 2 Tbsp. Tabasco® brand Chipotle Pepper Sauce 2 tsp. Tabasco® brand Habanero Sauce1/4 tsp. allspice1/4 tsp. cinnamon to taste, salt Prepare Bearnaise mix according to package instructions, reducing vinegar, butter and tarragon by half. After mix cools, add Tabasco® sauces, allspice, cinnamon and salt to taste. Oil fish lightly and grill over medium heat. Serve with West Indies Smoky Mock Bearnaise.
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.