Grilled Tuna Belly Recipes

GRILLED TUNA

Steps:

• Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
• Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
• Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

GRILLED TUNA BELLY

Steps:

• Prepare a grill or preheat the broiler. With a sharp knife remove the thick skin from the outer side of the tuna belly and the white filament-like skin from the inner side. Sprinkle both sides with the herbes de Provence, 1 teaspoon pepper, salt and 1 tablespoon of the olive oil.
• Put the flat bellies on the rack of a clean, very hot grill, and cook for 2 minutes on one side. Turn, and cook for 1 minute on the other side. Transfer to a 170-degree oven, and let rest for 10 minutes. If a grill is not available, cook the fillets under a broiler 3 to 4 inches from the heat for 2 minutes on each side for rare -- pink in the center -- or longer if you prefer your tuna well done.
• Meanwhile, in a bowl combine the remaining 4 tablespoons of olive oil and the remaining 1/4 teaspoon of pepper with the lemon juice.
• Cut the bellies and divide them among six plates. Serve with sauce spooned on top.

SAUTéED TUNA BELLY

Steps:

• 1 Pat the tuna fillet dry with a paper towel. Lightly salt and pepper both sides.
• 2 In a large skillet melt the butter over medium high heat. When the butter is completely melted and has stopped foaming, add the tuna. Reduce the heat to medium. Let cook for about 2 minutes.
• 3 Use a spatula and turn the tuna. Keeping the heat at medium, continue to cook another one to two minutes until slightly brown but leaving the interior of the fish still pink. Take care to not over-cook.
• 4 Serve immediately with a wedge of fresh lemon.