To prepare the Bayou Blast Shrimp Sauce into a sauté pan add 1 tablespoon oil to the pan. Add the green onion, garlic, pickled ginger and shrimp to the pan. Sauté for 1 to 2 minutes until just heated through. Deglaze pan with beer and hot and spicy barbecue sauce, bring to the boil, melt in butter and add cilantro, reducing heat to low. Remove from heat and set aside.
Preheat grill to very high, about 550 to 600°F.
Season tuna steaks with sesame seeds and Cajun seasoning.. Brush tuna with remaining tablespoon of oil and season with some freshly coarse ground black pepper. Rub the oil and spice mixture into the tuna, pressing the seeds and spices gently into the flesh of the fish to adhere, and turn over. Repeat on other side.
Place tuna steaks onto the grill and grill for 1½ to 2 minutes per side, basting tuna with Bayou Blast Shrimp Sauce, until tuna is slightly warm and very red on the inside.
Remove tuna steaks from grill and slice on the diagonal. Place sliced tuna steak onto the plate and serve with more Bayou Blast Cajun Shrimp Basting Sauce.
Serves 3 to 6