Makes: 4 servings
Cook: 8 minutes
1⁄2cup hoisin sauce, Lee Kum Kee®
2tablespoons rice vinegar, Marukan®
1tablespoon soy sauce, Kikkoman®
2teaspoons chile blend, Gourmet Garden®
1teaspoon bottled crushed garlic, Gourmet Garden®
1teaspoon bottled minced ginger, Gourmet Garden®
FOR TUNA STEAKS:
46-ounce tuna steaks
4teaspoons sesame seeds
Soak a cedar grilling plank in water for at least 1 hour. Set up grill for direct cooking over medium-high heat. For Spicy Hoisin Sauce, in a small saucepan, combine the hoisin sauce, vinegar, soy sauce, chile blend, garlic, and ginger. Bring to a boil; reduce heat. Simmer for 5 minutes.
For Tuna Steaks, place soaked plank on hot grill; cover grill for 3 minutes, turning plank every minute. Measure out 1⁄3 cup of Spicy Hoisin Sauce; brush over fish. Sprinkle with sesame seeds. Place fish on plank; cover grill. Cook for 8 to 12 minutes or until fish flakes easily when tested with a fork. Serve tuna hot with remaining Spicy Hoisin Sauce.