Step

• Step 1

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

• Step 2

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

  Ingredients

  • 3 Pound Ahi Tuna Belly

  • 3 Tablespoon olive oil

  • 1/4 Cup Traeger Leinenkugel's Summer Shandy Rub

• Step 3

  Let tuna sit for 10 minutes while coleslaw is prepared.

• Step 4

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

  Ingredients

  • 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

• Step 5

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

  Ingredients

  • 1 Whole Pineapple, sliced

  • 1 Head shredded cabbage

  • 2 Whole shredded carrots

• Step 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.

  00:06

  500 ˚F / 260 ˚C

• Step 7

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

  Ingredients

  • 3 Tablespoon cilantro