START TRAEGERING WITH 0%* APR FINANCING - SHOP NOW
Due to Covid-19 Shipping May be Delayed - Learn Morex
Tuna Steak with Baby Bok Choy and Carrots

Traeger Kitchen


Tuna Steak with Baby Bok Choy and Carrots

Prep Time

25

Minutes

Cook Time

10

Minutes

Serves

2 - 4

People

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

What's this?

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.

Ingredients

  • 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

Steps

  • 1

    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.
  • 2

    When ready to cook, start the Traeger on Smoke. Put the tuna steaks on the grill and Smoke for 10 minutes. Remove from grill.
  • 3

    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.
  • 4

    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.
  • 5

    While the tuna is cooking, whisk together sauce ingredients in a bowl.
  • 6

    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.
  • 7

    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!