Baked tuna belly

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

You will need a piece of tuna belly (I used only half of a 1.8 kilogram belly), butter, half a cup of mayonnaise, 1/4 c. of chunky tomato catsup, 1/4 c. of banana catsup, some salt, ground white pepper and about half a teaspoon of chopped parsley.

To make the sauce, mix together half the mayonnaise, tomato catsup, banana catsup, salt, ground white pepper and parsley.

To prepare the fish, rub some salt and ground pepper onto the meat then wrap it tightly in aluminum foil and bake in a 180^oC oven for about ten minutes.

Take the fish out of the oven. Carefully unfold the foil and open the wrapping all the way. With a sharp knife, cut along the middle of the fish, from top to bottom. Make sure that the incision is no so deep that the tuna belly is cut in two halves. What you want is simply a crevice deep enough to hold the sauce. At this point, the fish should still be raw inside.

Get some butter and spread all over the fish, including the crevice. You don’t need to melt the butter before brushing it on the fish. The fish is hot enough at this point to melt the butter.

With a spoon, fill the crevice with the sauce. Actually, you overfill it then you smooth out the excess by spreading it a little towards the sides.

Without re-folding the foil, put the fish back into the oven and bake for another ten minutes or until the fish is fully cooked and the sauce slightly browned. At the this stage the edges of the fish will be slightly browned as well.

Tip: To facilitate the rest of the cooking, when you wrap the fish in aluminum foil, use a large piece of foil, place the fish at the center, gather the edges together and fold on top. Fold the sides as well. This way, when you take the fish out of the oven halfway through the cooking, you can open the wrapping without tearing the foil. Believe me, you want the foil intact so that you can lift the fish by holding the sides of the foil then transfer it to a serving platter. It’s not a good idea to use a spatula or turner to transfer the fish from the oven rack to the serving platter. The meat of the fish might break, the sauce may slide off… I mean, you want to serve the fish in its fully glory, right? So, take extra care when wrapping it. It will help tremendously.

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