Grilled Tuna Belly
Servings: 6 servings
Calories: 287kcal
Ingredients
- 2 pounds tuna belly, cut into serving portions
- juice of 1 lemon
- 2 cloves garlic, peeled and minced
- 1/2 cup sweet chili sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
Instructions
- Wash tuna belly and pat dry.
- In a bowl, combine lemon juice, garlic, chili sauce, oyster sauce, sesame oil, salt, and pepper. Stir until well-blended.
- Add tuna and marinate in the refrigerator for at least 4 hours or overnight, turning fish occasionally in the marinade.
- Drain tuna, reserving the liquid. In a sauce pot, bring marinade to a boil for about 4 to 5 minutes or until reduced.
- On lightly-greased grates over hot coals, arrange tuna in a single layer and grill.
- When it starts to lose its pink, begin basting with the marinade. Continue to cook for about 3 to 5 minutes on each side, basting regularly, or until fish flakes easily with a fork and slightly caramelized. Remove from heat and serve hot.
Notes
- Panga or tuna jaw is a good substitute for belly.
- For food safety, boil the marinade for about 4 to 5 minutes or until thickened before using for basting.
- To keep the fish from charring too much, grill until it begins to lose its pink before basting.
Nutrition
Calories: 287kcal | Carbohydrates: 12g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 57mg | Sodium: 629mg | Potassium: 389mg | Fiber: 1g | Sugar: 10g | Vitamin A: 3301IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg