Trying to eat a little bit healthier? This quick and easy tuna belly recipe is a sure winner for your next weekend dinner! To achieve moist and tasty tuna, cook until medium to medium-well doneness is achieved. Grilling the tuna also gives the dish a more in-depth flavor. Other preparations such as marinating and seasoning, also enhance the umami flavor of the dish. To add a refreshing crunch, fresh pako is great as a salad. If it isn’t available, using romaine lettuce or any other salad green of your choice is just as good.
Grilled Tuna Belly Recipe
Try this easy tuna belly recipe for your next special weekend dinner!
Ingredients
Grilled Tuna Belly Ingredients
- 2 tablespoons Soy Sauce
- 2 tablespoons lemon juice
- 2 tablespoons sugar
- 1 clove Garlic crushed
- Pepper
- 500 Grams Tuna use belly
- 1/4 Cup olive oil
- 3 Egg hard-boiled, shelled, and chopped finely
- 3 tablespoons lemon juice
- 200 Grams Ferm Leaves (Pako) washed and spun dry
- 3 Salted Egg (itlog na maalat) shelled and sliced into thin wedges
- 3 ripe native tomatoes sliced into thin wedges
- 1 white onion sliced thinly
Instructions
- Mix together soy sauce, calamansi juice, sugar, garlic, and a pinch of salt and pepper in a bowl. Add tuna, cover, and marinate for 30 minutes to 1 hour in the refrigerator.
- Combine oil, eggs, and lemon juice in a bowl. Season with salt and pepper. Mix well. Refrigerate salad dressing, covered, until ready to serve.
- Preheat a charcoal grill. Cook tuna over low to medium heat for about 4 minutes per side or just until tuna is cooked through. (Overcooking the tuna will result in dry meat).
- Top fern leaves with salted eggs, tomatoes, and onions.
- Serve tuna with pako salad and dressing on the side.
Tried this recipe?Let us know how it was!
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