There are a handful of fish in the sea that are actually more delicious practically raw. (This comes as no surprise to any of you who may be sashimi lovers.) One such fish is tuna. NO, not the imposter canned kind. We're talking about fresh, bright pink tuna steaks. All they need is a touch of smoke and a touch of high heat grillin'. And a good jalapeno sauce chock-full of cilantro certainly doesn't hurt.
Of course, it will be done and in your belly in under 30 minutes.
SMOKED TUNA STEAKS WITH GRILLED VEGETABLES
PREP TIME: 5 minutes
COOK TIME: 16 to 20 minutes
RECOMMENDED PELLETS: Hickory or Mesquite
SERVES: 2
INGREDIENTS
2 fresh tuna steaks
Olive oil
Salt and pepper
Toasted sesame seeds, for garnish
Tuna Sauce:
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon freshly grated ginger
1/2 jalapeno, thinly sliced
2 tablespoons soy sauce
1/2 cup cilantro, chopped
1 garlic clove, minced
Squirt or two of wasabi paste (optional)
Vegetables for Grilling:
Baby bok choy or your favorite vegetable
6 carrots, peeled, ends trimmed and cut in half by both length and width
Peppers, cut into rings
Olive oil
Salt and pepper
Optional Carrot Glaze:
2 tablespoons honey
2 tablespoons balsamic vinegar
PREPARATION
Make sure that you've cut the carrots into pieces of similar size and thickness.
Put the 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 make them cook on the grill faster and they'll be done close to the same time as the tuna and the other vegetables.
Meanwhile start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes).
Put the tuna steaks on the grill and smoke for about 10 minutes or longer if you want more smoke. After they've smoked remove them from the Traeger and preheat the grill to High heat, lid closed, for 10 to 15 minutes.
Drizzle the tuna steaks with olive oil and season with salt and pepper.
After the carrots have cooled lay out all of the vegetables you want to grill and drizzle with olive oil and season generously with salt and pepper.
Place the tuna in the middle of the grill grate with the vegetables surrounding, the more fibrous vegetables, like the carrots, toward the outer edge of the grill. Cook the tuna about 3 minutes per side (or longer if you like a little less pink in your tuna). Turn the vegetables when you flip the tuna over.
While the tuna is cooking, whisk together the sauce ingredients in a bowl. Add in a little wasabi paste if you like that kick of nose-watering heat.
By the time your tuna is finished all of the vegetables should be done except maybe the carrots. They might take a couple minutes longer.
If desired, mix together the 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 and enjoy!
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