Grilled Tuna Belly

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Grilled Tuna Belly is marinated overnight in a sweet and spicy mixture of lemon juice, garlic, chili sauce, oyster sauce, sesame oil and pepper.  It is then grilled until medium to medium-well doneness is achieved.

Grilled Tuna Belly is a perfect dish for pulutan (finger food) and goes well with a cold bottle of beer. This also makes a good dish for dinner along with white rice.

The Grilled Tuna Belly is best served with a spicy dip made simply by combining lime, soy sauce and chili. Calamansi is also perfect for the dip. The Grilled Tuna Belly and spicy dip is a match made in heaven.

INGREDIENTS:

• 1 kilo 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
• ⅛ teaspoon pepper

INSTRUCTIONS:

1. Wash tuna belly and pat dry.
2. In a bowl, combine lemon juice, garlic, chili sauce, oyster sauce, sesame oil and pepper. Stir until well-blended.
3. Add tuna and marinate in the refrigerator overnight, turning fish occasionally in the marinade. Drain tuna, reserving the liquid.
4. In a sauce pot, bring marinade to a boil for about 4 to 5 minutes.
5. On lightly-greased grates over hot coals, arrange tuna in a single layer. Grill, basting regularly with marinade, for about 3 to 5 minutes on each side or until fish flakes easily with a fork and slightly caramelized.
6. Remove from heat and serve hot.

In case a charcoal grill is not available, you may use a cast iron grill on a stove top.  However, you will not get the smoky flavor coming from the charcoals.