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Tuna Steaks with Baby Bok Choy and Carrots

Difficulty 3/5
Prep time 25 mins

Cook time 10 mins
Serves 2-4

Hardwood Oak

Smoked tuna steaks just need a lick of hardwood smoke & a quick grill to make them taste amazing. Add this sweet & spicy tuna glaze & a side of steamy vegetables for a quick dinner that takes less than 30 minutes.



2 Tuna Steaks

as needed Olive Oil

as needed Salt & Pepper

1 stalk Baby Bok Choy

6 Carrots

2 Bell Peppers, Cut into Rings

for garnish Sesame Seeds, Toasted

Tuna Sauce

1 Tbsp. Lime Juice

1 Tbsp. Honey

1 tsp. Ginger, Freshly Grated

1/2 Jalapeno, Thinly Sliced

2 Tbsp. Soy Sauce

1/2 cup Cilantro, Chopped

1 clove Garlic, Minced

1/4 tsp. (Optional) Wasabi Paste

Carrot Glaze

2 Tbsp. Honey

2 Tbsp. Balsamic Vinegar


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 Traeger on Smoke with the lid open until a fire is established (4-5 minutes).

Put the tuna steaks on the grill and Smoke for 10 minutes. Remove from grill.

Turn temperature to 450 degrees F and preheat, lid closed, 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!

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