Baked tuna belly
That’s not a whole tuna belly in the photo but about half of one. We bought a 1.8 kilogram tuna belly last Sunday and I cut it horizontally into two portions. We grilled the first half the usual way on Sunday evening and had it for dinner with sinigang ng ulo ng maya-maya, the recipe for which I will post next. This baked tuna belly was our dinner last Monday.
The original for this recipe, by Sandy Daza, uses a whole sole. I have tried it once, about ten years ago, for a luncheon party. I don’t know why I never tried it since–the recipe is pretty straightforward and the cooked dish is pretty good. Anyway, I was trying to decide how to cook the second half of the tuna belly last Monday evening when I remembered Sandy Daza’s recipe. In a nutshell, I half-cooked the belly in the oven wrapped in foil. Then, I opened the foil, made a vertical cut along the middle of the belly, not all the way through but only about half an inch deep, brushed the belly liberally with butter, filled the crevice with sauce and, finally, put it back into the oven, unwrapped, and baked it until done and the sauce slightly browned on top.
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Hi, Connie. I came across your website looking for another way to cook my tuna belly last night and we absolutely love it – no fuss cooking and delicious food within minutes. I’ve already started giving out this website to my officemates who also love to cook and now in the process of collecting your recipes and putting them in a clear book for my reference. More power!!!
Thanks for the plug, Ling. Hope you all enjoy the recipes.