1⁄2 cup hoisin sauce, Lee Kum Kee®
2 tablespoons rice vinegar, Marukan®
1 tablespoon soy sauce, Kikkoman®
2 teaspoons chile blend, Gourmet Garden®
1 teaspoon bottled crushed garlic, Gourmet Garden®
1 teaspoon bottled minced ginger, Gourmet Garden®
4 6-ounce tuna steaks
4 teaspoons sesame seeds
Soak a cedar grilling plank in water for at least 1 hour. Set up grill for direct cooking over medium-high heat (see page 17). 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.