smoked tuna belly tacos by journey south
INGREDIENTS
3 Pound Ahi Tuna Belly
3 Tablespoon olive oil
1/4 Cup Your Favorite Leinenkugel's Summer Shandy Rub
1 Pieces Ginger, grated
3 Tablespoon rice vinegar
1 Tablespoon honey
1/8 Teaspoon crushed red pepper
1/2 Teaspoon salt
1/4 Teaspoon ground black pepper
1/4 Teaspoon fish sauce
1 Whole Pineapple, sliced
1 Head Cabbage, shredded
2 Whole shredded carrots
3 Tablespoon cilantro
PREPARATION
Steps
1
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.
2
Brush the tuna with a light layer of olive oil then coat with a layer of Leinenkugel's Summer Shandy Rub.
3
Let tuna sit for 10 minutes while coleslaw is prepared.
4
For the Coleslaw: Whisk together ginger, vinegar, honey, red pepper flakes, salt, pepper, and fish sauce.
5
In a large bowl, toss together the pineapple, cabbage, and carrots. Combine thoroughly with dressing.
6
Place the fish on the grill and cook for three minutes on each side. Remove the fish from the grill and let it rest for 5 minutes before thinly slicing.
7
Assemble the tacos with the fish and coleslaw and top with chopped cilantro. Enjoy!