Steps

• Step 1

  When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.

  00:15

  500 ˚F / 260 ˚C

• Step 2

  Brush the tuna with a light layer of olive oil then coat with a layer of Traeger Chicken Rub. Let tuna sit for 10 minutes while coleslaw is prepared.

  Ingredients

  • 3 Pound ahi tuna belly

  • 3 Tablespoon olive oil

  • 1/4 Cup Traeger Chicken Rub

• Step 3

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

  Ingredients

  • 1 1/2  inch ginger, grated

  • 3 Tablespoon seasoned rice vinegar

  • 1 Tablespoon honey

  • 1/8 Teaspoon Crushed red pepper flakes

  • 1/2 Teaspoon Salt

  • 1/4 Teaspoon freshly ground black pepper

  • 1/4 Teaspoon fish sauce

• Step 4

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

  Ingredients

  • 1 Large fresh pineapple, cored, peeled and thinly sliced

  • 1 Head shredded cabbage

  • 2 Large carrots, grated

• Step 5

  Place the fish directly on the grill grate and cook for 3 minutes on each side.

  00:06

  500 ˚F / 260 ˚C

• Step 6

  Remove the fish from the Traeger and let it rest for 5 minutes before thinly slicing.

• Step 7

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

  Ingredients

  • 12  (4 inch) flour tortillas

  • 3 Tablespoon cilantro, chopped, for garnish