1. Preheat grill. Rub 1 Tbsp. of the canola oil over the tuna steaks. Set aside. In a small bowl, whisk hoisin, sake, soy sauce, and brown sugar together until brown sugar dissolves.

2. In a large bowl, whisk together the remaining 2 Tbsp. canola oil, vinegar, ginger, sugar, and salt. Add coleslaw mix and carrots and toss well.

3. Grease grill with vegetable oil or cooking spray and place tuna onto the hot grill. Grill tuna until well marked, about 6 minutes for medium-rare. Turn and brush with hoisin glaze and finish cooking, about 2 minutes for medium doneness. Remove from grill and brush with any remaining sauce.

4. While tuna grills, thinly slice scallion. Divide slaw among 4 plates. When tuna is ready, place next to the slaw. Garnish with sesame seeds and sliced scallion and serve.

Source: Hannaford fresh Magazine, May - June 2014