BLACK PEPPERED TUNA
4 4-ounce fillets fresh prime yellowfin tuna
3 tablespoons smokehouse black pepper
Kosher salt to taste
2 tablespoons canola oil

Slice tuna portions into 1- x 2-inch rectangle lengths. Preheat skillet to medium-high and add oil. Lightly salt the tuna and coat evenly with black pepper. For medium-rare slices, carefully sear the coated tuna in hot oil for 1-2 minutes on each side. Remove from pan and slice 1/8-inch thick, and then shingle the slices onto 4 plates.

HOT PEPPER JELLY
1 jalapeño pepper
½ cup sherry vinegar
½ cup chardonnay
2 tablespoons your favorite hot sauce
2 tablespoons shallots, finely minced
½ cup apple or apricot jelly
Kosher salt to taste

Combine the pepper, vinegar, wine, hot sauce, and shallots in a small sauce pot and bring to a boil. Reduce heat and simmer until reduced to 1/4 cup, then whisk in apple jelly and lightly salt to taste.

VEGETABLE CHOWCHOW
½ cup scallions, chopped
½ cup Vidalia onions, diced
1 cup white cabbage, diced
½ cup zucchini, diced
½ cup yellow squash, diced
½ cup sweet corn, diced
½ cup red peppers, diced
1 cup cider vinegar
¼ cup sugar
6 cloves

Chop the scallion and set aside. Dice all the vegetables medium or small size. In a large pot combine vinegar, sugar and cloves and bring to a full boil. Add all the diced vegetables, and then reduce heat to a simmer for 20 minutes (or until they are tender). Chill vegetables down completely. Add scallions. To serve, drizzle hot pepper jelly over tuna and top with chowchow.