Crispy tuna belly

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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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