Alam mo yung feeling na hindi ka mahilig sa sashimi at raw fish pero gusto mo pa rin ma-enjoy ang premium taste ng tuna belly? That was me before I discovered this life-changing Inihaw na Tuna Belly recipe.
As someone who grew up in a typical Filipino household where grilling is our go-to way of cooking fish (kasi sino ba naman ang kumakain ng hilaw na isda, ‘di ba?), this recipe became my absolute favorite way to enjoy tuna.
Every time I make this, naalala ko ‘yung mga weekend family gatherings namin kung saan ang bango-bango ng amoy ng inihaw mula sa kalsada hanggang sa loob ng bahay. The perfectly grilled, smoky tuna belly, with its melt-in-your-mouth tenderness and just the right balance of sweet, savory, and citrusy flavors from our marinade, will make you forget about expensive Japanese restaurants.
Once you try this grilled tuna belly recipe, maiintindihan mo kung bakit ang daming Pinoy ang obsessed sa inihaw na tuna belly – it’s restaurant quality na pwedeng-pwede mong gawin sa bahay.
Why You’ll Love This Recipe
- Restaurant Quality: Achieve the same tender, smoky flavor you’d pay premium for
- Foolproof Method: Step-by-step instructions ensure perfect results every time
- Budget-Friendly Luxury: Make a high-end dish at a fraction of restaurant prices
- Versatile: Works great for both casual family dinners and special occasions
- Health Benefits: Rich in omega-3 fatty acids and protein
- Make-Ahead Friendly: Can be marinated overnight for better flavor
Inihaw na Tuna Belly (Grilled Tuna Belly)
Equipment
- Charcoal grill (ihawan)
- Mixing bowl (mangkok)
- Basting brush
- Tongs [Sipit]
- Aluminum foil
- Meat thermometer (optional)
- Container for marinating
- Small saucepan (for reducing marinade)
Ingredients
- 2 pounds tuna belly tiyan ng tuna, cut into serving portions
- Katas ng 1 limon juice of 1 lemon
- 2 butil ng bawang tinadtad (2 cloves garlic, minced)
- ½ cup sweet chili sauce sili sauce
- 2 tablespoons oyster sauce sarsa ng talaba
- 1 tablespoon sesame oil langis ng sesame
- ¼ teaspoon ground black pepper dinurog na paminta
- ½ teaspoon salt asin
Instructions
Preparation (Paghahanda)
- Clean the tuna belly thoroughly (Hugasan mabuti ang tiyan ng tuna)
- Pat dry with paper towels (Patuyuin gamit ang paper towel)
- Score the skin side lightly (Markahan ng kaunti ang balat)
Marination (Pagpapa-aalat)
- Combine all marinade ingredients in a bowl
- Place tuna in a shallow container
- Pour marinade over fish
- Cover and refrigerate for 4-8 hours
- Turn fish occasionally
Grilling (Pag-ihaw)
- Prepare charcoal grill to medium-high heat (350-400°F)
- Remove fish from marinade, reserve liquid
- Reduce marinade in a saucepan until slightly thickened
- Oil the grill grates
- Grill fish 3-5 minutes per side
- Baste with reduced marinade
- Cook until internal temperature reaches 145°F
Perfect Grilled Tuna Belly Signs:
- Color: Light pink to translucent
- Surface: Light char marks
- Texture: Flakes easily
- Inside: Still slightly pink center
- Oil: Natural oils visible
- Aroma: Sweet-smoky scent
Tips from Lola’s Kitchen
- Choose belly cuts with a good mix of fatty and lean meat
- Look for bright red meat with translucent fat
- The fresher the tuna, the better the result
- Don’t skip the marination time
- Always bring fish to room temperature before grilling
- Clean and oil your grill grates thoroughly
Traditional Serving Suggestions
- Filipino Style: With steamed rice and spiced vinegar
- Modern Fusion: Over Asian slaw with sesame dressing
- Light Meal: With grilled vegetables and quinoa
- Party Style: As appetizer skewers with dipping sauce
Troubleshooting Common Issues
Fish Sticking to Grill
- Solution: Ensure grates are clean and well-oiled
- Pat fish dry before grilling
- Don’t move fish until it releases naturally
Too Much Charring
- Solution: Lower heat or raise grill rack
- Start basting only after fish begins to cook
- Keep a close eye on hot spots
Dry Fish
- Solution: Don’t overcook
- Use a meat thermometer
- Maintain proper marinade time
Ingredient Alternatives
- Tuna Belly → Salmon belly, swordfish steak
- Sweet Chili Sauce → Honey + Sriracha
- Oyster Sauce → Hoisin sauce or soy sauce
- Sesame Oil → Extra virgin olive oil
- Fresh Lemon → Lime or calamansi
Storage & Reheating
- Refrigeration: Up to 3 days in airtight container
- Freezing: Up to 1 month (though not recommended)
- Reheating:
- Oven: 275°F for 10-15 minutes
- Microwave: 30-second intervals
- Best served freshly grilled
Variations
- Spicy Version: Add gochugaru or Thai chilies
- Teriyaki Style: Replace chili sauce with teriyaki
- Citrus-Forward: Add orange and lime zest
- Herb-Infused: Add cilantro and Thai basil
- Coconut: Add coconut milk to marinade
Frequently Asked Questions
Can I use frozen tuna belly?
Yes, but thaw completely and pat dry before marinating.How do I know when the fish is done?
It should flake easily with a fork and be opaque throughout.Can I make this in the oven?
Yes, broil on high 4-5 minutes per side.Is this recipe keto-friendly?
Yes, just substitute sweet chili sauce with sugar-free alternative.Can I make extra marinade for dipping?
Yes, but prepare it separately from the marinade used for raw fish.Nutrition
The Story Behind Inihaw na Tuna Belly (Grilled Tuna Belly)
Long before tuna belly became a premium menu item in upscale restaurants, it was the hidden gem of Filipino coastal communities, particularly in General Santos City – the Philippines’ Tuna Capital. In GenSan’s bustling fish port, where massive yellowfin tuna are hauled in daily by our hardworking fishermen, the belly portion was traditionally considered “pangmahirap” (for common folk) because it was too fatty compared to the leaner, more expensive parts exported to Japan for sashimi.
But our resourceful Filipino ancestors knew better. Through the time-tested technique of inihaw (grilling), they discovered that this supposedly humble cut transforms into something extraordinary. The high fat content that made it less desirable for sashimi became its greatest asset when grilled, as the heat slowly renders the fats, creating a naturally basted, incredibly tender, and flavorful dish that’s now more expensive than the prized sashimi cuts!
The evolution of Inihaw na Tuna Belly mirrors the Filipino’s remarkable ability to elevate simple ingredients into extraordinary dishes. From the streets of GenSan to the barbecue stands of Davao, and eventually to the finest restaurants in Manila, this dish tells the story of how our local palate has shaped our cuisine. Today, when foreign tourists visit the Philippines, they’re often surprised to learn that some of the best tuna they’ve ever tasted isn’t raw but grilled the Filipino way – simply seasoned, perfectly charred, and always served with a tangy sawsawan that makes every bite a celebration of our local flavors.
What makes our version unique is how we’ve maintained the essence of traditional inihaw while adapting to modern tastes. Unlike the Japanese who prefer their tuna raw, or Western preparations that might overwhelm the fish with heavy seasonings, the Filipino way celebrates the natural flavors of tuna through careful grilling and minimal yet impactful marinades. Every Filipino family might have their own special twist – some swear by kalamansi, others by toyomansi, and many (like my Lola) insist that good quality sea salt is all you need – but the heart of the dish remains the same: premium tuna belly, charcoal grilling, and that distinctly Filipino touch that makes our cuisine special.
In many ways, Inihaw na Tuna Belly represents the best of Filipino food culture – our ability to recognize the extraordinary in the ordinary, our talent for transforming simple ingredients into sought-after dishes, and our deep understanding of how heat, smoke, and minimal seasoning can create something truly magnificent. Whether you’re enjoying it at a beachside karinderia in GenSan, a family gathering in your backyard, or a high-end restaurant in the city, this dish carries with it the story of Filipino culinary innovation and the warmth of our shared food traditions.
Remember: Perfect grilled tuna belly isn’t about fancy marinades or complex techniques—it’s about sourcing the freshest belly cut, timing the grill perfectly, and knowing when to let the natural flavors of premium tuna speak for themselves.