Black Peppered Tuna
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
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
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.