smoked tuna belly tacos by journey south


  • 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




When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.


Brush the tuna with a light layer of olive oil then coat with a layer of Leinenkugel's Summer Shandy Rub.


Let tuna sit for 10 minutes while coleslaw is prepared.


For the Coleslaw: Whisk together ginger, vinegar, honey, red pepper flakes, salt, pepper, and fish sauce.


In a large bowl, toss together the pineapple, cabbage, and carrots. Combine thoroughly with dressing.


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.


Assemble the tacos with the fish and coleslaw and top with chopped cilantro. Enjoy!

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