Best Grilled Tuna Belly Recipes

GRILLED TUNA BELLY

Grilled Tuna Belly image

Provided by Jacques Pepin

Time 15m

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 1/2 pounds tuna belly (about 2 strips or fillets)
2 teaspoons herbes de Provence, available in specialty food stores
1 1/4 teaspoons freshly ground black pepper
1/2 teaspoon salt
5 tablespoons olive oil
2 tablespoons lemon juice

Steps:

Prepare a grill or preheat the broiler. With a sharp knife remove the thick skin from the outer side of the tuna belly and the white filament-like skin from the inner side. Sprinkle both sides with the herbes de Provence, 1 teaspoon pepper, salt and 1 tablespoon of the olive oil.
Put the flat bellies on the rack of a clean, very hot grill, and cook for 2 minutes on one side. Turn, and cook for 1 minute on the other side. Transfer to a 170-degree oven, and let rest for 10 minutes. If a grill is not available, cook the fillets under a broiler 3 to 4 inches from the heat for 2 minutes on each side for rare -- pink in the center -- or longer if you prefer your tuna well done.
Meanwhile, in a bowl combine the remaining 4 tablespoons of olive oil and the remaining 1/4 teaspoon of pepper with the lemon juice.
Cut the bellies and divide them among six plates. Serve with sauce spooned on top.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 12 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 171 milligrams, Sugar 0 grams, TransFat 0 grams

SINUGLAW (VINEGAR-CURED TUNA WITH GRILLED PORK BELLY)

Sinuglaw (Vinegar-Cured Tuna With Grilled Pork Belly) image

Sinuglaw is a combination of ceviche plus inihaw na liempo, or grilled pork belly. The smoky meat is great with the tart flavor of vinegar-cured tuna.

Provided by Nicole Ponseca

Categories Philippines Fish Tuna Pork Summer Vinegar Coconut Ginger Chile Pepper Cucumber Avocado Appetizer Dinner Backyard BBQ

Yield Serves 4-6

Number Of Ingredients 14

Ingredients

½ pound (225 g) sushi-grade tuna, cut into large dice
½ cup (120 ml) white sugarcane vinegar or white vinegar
Kosher salt and freshly ground black pepper
½ cup (120 ml) coconut milk
2 tablespoons minced fresh ginger
2 tablespoons minced red onion
1 tablespoon minced long green chile, seeded, if desired
1 tablespoon fish sauce
½ pound (225 g) grilled pork belly, sliced
1 cup (118 ml) peeled, seeded, diced cucumber
1 avocado, peeled and diced
¼ cup (10 g) picked fresh cilantro leaves, for garnish
¼ cup (35 g) quartered cherry tomatoes, for garnish
1 tablespoon orange or lime zest, or a mix of the two, for garnish

Steps:

In a nonreactive bowl, toss the tuna with the vinegar and a pinch each of salt and pepper. Let it sit, tossing it from time to time, for at least 10 minutes, or let it rest in the refrigerator for 2 to 3 hours.
While the fish sits, in a small bowl, stir together the coconut milk, ginger, onion, chile, and fish sauce, then transfer the mixture to a serving platter or shallow bowl. Taste the tuna and season with salt and pepper as desired, then use a slotted spoon to transfer it to the serving platter.
Top the tuna with the pork, cucumber, avocado, cilantro, tomatoes, and zest. Toss the sinuglaw together and serve right away.