Grilled Tuna Belly is a great way to elevate your BBQ skills! It’s a crowd-pleaser, marinated in a sweet and salty sauce and cooked over high coals to perfection. It’s great as an appetizer or main course!
Are you looking for great ideas for your next barbecue party? You should definitely add this grilled tuna belly to your shopping list!
You can enjoy this delicious combination of sweet and umami flavors with ice-cold beers or as a main course with steamed rice.
How to make it Happen
Inihaw tuna is moist and delicious. You’ll be surprised at how simple it is to prepare. These beautifully charred, thick belly strips are only three steps away. Here is a quick breakdown.
- Marinate the tuna in oyster sauce, lemon juice, and chili sauce for at least four hours, or overnight, to enhance its flavor.
- Remove the marinade from the saucepan and heat it in a saucepan for 10 to 15 minutes, or until reduced.
- Place the fish on a grill over high heat, and continue to bast until it is lightly caramelized.
Tips for Cooking
- This recipe is my favorite. panga, or “jaw”, is another great choice.
- Avoid marinating the fish too long, as the acid in the marinade can break down proteins and cause the fish to become mushy.
- To ensure food safety, boil the reserved marinade for about 10 to 15 minutes. This will reduce and kill any bacteria.
- Grill the fish until it starts to lose its pink color before basting. This will prevent it from overcharging.
Grilled tuna belly can be served as an appetizer, or as a main course. For a hearty summer meal, serve it with steamed rice, fresh pako, kamote toppings salad, or atchara.
- 2 lb tuna belly, cut into portions
- Juice of 1 lemon
- 2 cloves of garlic, peeled then minced
- 1/2 cup sweet chili sauce
- 2 tablespoons oyster paste
- 1 tablespoon sesame oil
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- Tuna belly should be washed and dried.
- Combine lemon juice, garlic, and chili sauce in a bowl. Add sesame oil, sesame oils, salt, pepper, and oyster sauce. Mix until well combined.
- Marinate tuna in the refrigerator for at most 4 hours, or overnight. Turn fish occasionally in the marinade
- Drain the tuna and reserve the liquid. Bring the marinade to a boil in a saucepan. Cook for approximately 4 to 5 minutes, or until reduced.
- Place tuna in one layer on lightly-greased grates.
- Start basting the fish with the marinade when it begins to lose its pink. Cook the fish for 3 to 5 minutes per side, basting frequently, or until it flakes easily when tapped with a fork. Take off heat and serve immediately