Grilled Tuna with West Indies Smoky Mock Bearnaise

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Yield: 12 servings.

12 tuna fillets, 6 oz. each
18 oz. Bearnaise mix, packaged
2 Tbsp. Tabasco® brand Chipotle Pepper Sauce
2 tsp. Tabasco® brand Habanero Sauce
1/4 tsp. allspice
1/4 tsp. cinnamon
to taste, salt

1. Prepare Bearnaise mix according to package instructions, reducing vinegar, butter and tarragon by half. After mix cools, add Tabasco® sauces, allspice, cinnamon and salt to taste. Oil fish lightly and grill over medium heat. Serve with West Indies Smoky Mock Bearnaise.