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