• 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

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!