tuna steak with baby bok choy and carrots
6 Whole Carrots, fresh
2 Whole Tuna, steak
As Needed olive oil
As Needed salt and pepper
1 Stalk Bok Choy, raw
2 Whole Bell Peppers, Cut into Rings
1 Tablespoon lime juice
1 Tablespoon honey
1 Teaspoon grated fresh ginger
Half Jalapeno, thinly sliced
2 Tablespoon soy sauce
1/2 Cup cilantro, chopped
1 Clove garlic, minced
1/4 Teaspoon (Optional) Wasabi Paste
2 Tablespoon balsamic vinegar
2 Tablespoon honey
As Needed lightly toasted sesame seeds
Peel and trim carrots; cut in quarters. Place carrots in a resealable bag, sealing all but an inch of the top to allow steam to escape. Cook the carrots in the microwave for 2 minutes. This will allow for faster cooking on the grill.
When ready to cook, start the Z Grill on Smoke. Put the tuna steaks on the grill and Smoke for 10 minutes. Remove from grill.
Turn temperature to 450 degrees F and preheat for 10 to 15 minutes. Drizzle tuna steaks with olive oil; season with salt and pepper. After the carrots have cooled, lay out all vegetables on pan and drizzle with olive oil; season generously with salt and pepper.
Place the tuna in the middle of the grill grate. Cook tuna about 3 minutes per side. Turn vegetables when you flip the tuna over.
While the tuna is cooking, whisk together sauce ingredients in a bowl.
Mix together honey and the balsamic vinegar to make the carrot glaze. Either brush on the glaze during the last minute of cooking or simply toss the warm carrots in the glaze.
Slice the tuna steak into slices so that the beautiful pink in the middle is visible and top with the sauce and vegetables on the side. Finish with a sprinkle of toasted sesame seeds. Enjoy!