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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Ingredients :

tuna belly
herbed salt
1 egg
1-1/2 c. of bread crumbs
2-3 c. of cooking oil for frying

Cooking procedure :

Wash and clean the tuna belly well. Pull out or cut off remaining entrails or blood. Scrape off the skin to remove remaining scales. Cut into strips about two inches wide and five to six inches long. Season with herbed salt or a mixture of salt and pepper if herbed salt is unavailable.

Beat the egg with a teasponful of water.

Place the bread crumbs on a large plate.

Over high heat, heat the cooking oil in a fryer of a wok until smoking. Turn down the heat to medium-high.

Dip each strip of tuna belly in the eggwash then roll on the bread crumbs. Carefully drop into the hot oil. Cook about five to five pieces at a time so as not overcrowd the pan and to prevent the temperature of the oil from dropping. Cook until golden. Turn them over if you have to for even browning. Do the same for the rest of the tuna belly strips. Lift from the oil using kitchen tongs. Drain on paper towels.

Serve at once with garlic-mayo sauce.

For the garlic-mayo sauce : Mix together a tablespoonful of finely minced garlic and about a cup of mayonnaise. Pour in about 1/4 c. of water in a thin stream while continuously mixing the sauce. Note that the amount of water will depend on how thick or how thin your mayo is. Mix until smooth. Season with salt and pepper. Add about a teaspoon of chopped parsley and stir a few times. Chill until use.

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