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sliced Grilled Tuna Belly on a white plate
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4.15 from 7 votes

Grilled Tuna Belly

Prep Time10 mins
Cook Time10 mins
Marinating8 hrs
Total Time8 hrs 20 mins
Course: Appetizer, Main Entree
Cuisine: Filipino
Servings: 6 servings
Calories: 287kcal


  • 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


  • 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.


  • 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.


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