Marinate your tuna steak with the Montreal steak seasoning and 1 Tbsp. of the sesame oil. Marinate for one hour.

While this is going on, make your sugar plum sauce. Mix all of the other ingredients except the mayo and cabbage into a sauce pan. Cook the plums down until they soften (about 10 minutes).

Then carefully transfer these to a blender to make a nice smooth sauce. Be careful, if the sauce is too hot  you might burn yourself.

Once you've blended the sauce, add it back to a saucepan, let it cool. Then add your mayo. Stir until you have a smooth consistency.

Toss your red cabbage with some of this sauce to make a slaw to top your tacos with.

Back to our tuna tacos. Make sure your grill is very hot. Grease the grates with some cooking spray. Throw your filets onto the grill.

Once the tuna begins to turn (about 1 to 2 minutes), flip your filets.

This is a critical stage of the process, DO NOT OVERCOOK YOUR TUNA. THAT IS A CRIME AGAINST THE TUNA GODS (Are you sufficiently scared yet? All caps will do that to a person). It's always better to undercook your tuna than overcook. There is no going back if you overcooked it. There is if you undercooked it. I like mine to be rare.

Quickly sear the one exposed end of the filet with some tongs, and remove from the grill.

Put the tuna into the fridge for about 10 minutes. This will allow to chill sufficiently so you can make a nicer cut with your knife.

Once you take it out of the fridge, cut against the grain of the meat.

Grease some flour tortillas and heat it up on a hot pan to make your tortillas warm and pillowy.

Plate with some of your red cabbage slaw and your plum sauce.

Enjoy!