Grilled 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
Go to page 1 2 »»

For the grilled tuna belly, choose the size of tuna belly that is just right for the intended number of servings. Grilled tuna belly is best served right off the grill. It tends to get dry once it has cooled. Reheating makes it even more dry.

Before putting the tuna belly on the grill, rub it with salt all over then brush the meat with butter. If that’s too much fat for you, substitute olive oil. Then, sprinkle with lots of chopped garlic. Remember not to overcook the fish. How long it should stay on the grill depends on its size. What I do is watch the color of the meat. Once it turns opaque, I count five to seven minutes (depending on the thickness) before taking it off the grill. Actually, we had to put the tuna belly back on the grill yesterday. I miscalculated the time because it was still half frozen when it went into the grill. All’s well that ends well fortunately.

Serve it immediately with a dipping sauce made with kalamansi juice and light soy sauce, with wasabi on the side for those who wants more spice.

Go to page 1 2 »»
December 13, 2004  Print This Post   
Tagged:

Comments

2 Responses to “Grilled tuna belly”
  1. belle says:
    August 12, 2008 at 8:16 am

    Con, do you put the belly in foil or just put it straight on the grill?

    Reply
  2. Connie says:
    August 12, 2008 at 8:31 am

    This was oven-grilled. I laid the belly on a piece of foil just so it would be easier to lift and transfer to a platter.

    Reply
You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.

Stay updated!

Feed for RSS readers Weekly Newsletter Get recipe updates via Facebook Get recipe updates via Twitter Get recipe updates via Plurk Get recipe updates via Yahoo! Meme

View the archive

November 2009
S M T W T F S
« Oct    
1234567
891011121314
15161718192021
22232425262728
2930  
Japaneses – style Vegetable Stir – fryJapaneses – style Vegetable Stir – fry
Pork, spinach and Pinoy pestoPork, spinach and Pinoy pesto
Fish fillets and togue (mung bean sprouts) stir fryFish fillets and togue (mung bean sprouts) stir fry
Lengua (ox tongue) in cream and corn sauceLengua (ox tongue) in cream and corn sauce
Smoked porkloin and cheese cupcakesSmoked porkloin and cheese cupcakes

Conversations