Crispy 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
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Crispy tuna belly

Tuna belly isn’t just good for grilling. It doesn’t need to be cooked whole or as a single slab either. For my crispy tuna belly, I cut the belly into 2-inch by 5 to 6-inch strips, dipped the strips in beaten egg, coated them with homemade bread crumbs then deep-fried them in very hot oil just until the outside is golden and crisp. Then, I served them with a wonderful garlic-mayo sauce that was such a breeze to prepare. This was today’s lunch together with sinigang na ulo ng isda using two medium-sized heads of tuna.

I know, it’s mother’s day. But we don’t go out on mother’s day when it’s crowded everywhere. Besides, my husband had already given me a wonderful gift two days ago and a bunch of flowers earlier today. He even went to the market to buy the fish. How could I ask for more?

Happy mother’s day to all the mommies out there. I won’t say enjoy the day. Rather, enjoy being a mom. There’s nothing like it. :)

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May 8, 2005  Print This Post   
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