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!
Looking for delicious ideas for your next grill fest? This grilled tuna belly needs to be on your list!
Whether as an appetizer enjoyed with ice-cold beer or as a main dish served with steamed rice, you’ll find the delicious medley of sweet and umami flavors, and the smoky aroma hard to resist!
How to make
Inihaw na tuna is so moist and tasty, you’ll be pleasantly surprised how easy it is to make. Only three steps separate you from these beautifully charred thick belly strips and here is the quick rundown.
- Marinate the tuna for at least 4 hours or overnight in a mixture of oyster sauce, lemon juice, chili sauce, fresh garlic, and sesame oil to boost flavor.
- Drain from the marinade and boil the marinade in a saucepan for about 10 to 15 minutes until completely heated through and reduced.
- Grill the fish over hot coals, basting regularly, until slightly caramelized and easily flakes with a fork.
- I love the fatty belly part in this recipe, but panga or “jaw” is also a great cut to use.
- Do not marinate the fish for too long as the acids in the marinade might break down the proteins and make the texture mushy.
- For food safety, bring the reserved marinade to a boil for 10 to 15 minutes to reduce and kill off any bacteria before using for basting.
- To keep the fish from charring too much, grill until it begins to lose its pink before basting.
Grilled tuna belly is delicious as an appetizer or a main dish. Serve it with steamed rice and a refreshing vegetable side such as fresh pako, kamote tops salad, or atchara for a hearty Summer meal.