Grilled Tuna Belly

4.15 from 7 votes

Level up your BBQ game with Grilled Tuna Belly! Marinated in a sweet and savory sauce and cooked over hot coals to perfection, it's a sure crowd pleaser. Delicious as an appetizer or main dish!

Prep Time10

Cook Time10

Marinating8

Total Time8 20

Course: Appetizer, Main Entree

Cuisine: Filipino

Servings: servings

Calories: 287kcal

Author: Lalaine Manalo

Ingredients

2 pounds tuna belly, cut into serving portions
juice of 1 lemon
2 cloves garlic, peeled and minced
½ cup sweet chili sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
¼ teaspoon pepper
½ teaspoon salt

US Customary - Metric

Instructions

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 abput 2 hours, turning fish occasionally in the marinade. Drain tuna, reserving the liquid.
In a sauce pot, bring the 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.

Notes

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.

Nutrition