Inihaw na Tuna Belly (Grilled Tuna Belly)
Inihaw na Tuna Belly transforms premium tuna belly into an extraordinary Filipino grilled delicacy through a perfect balance of sweet-savory marinade and expert charcoal grilling. The high-fat content of carefully selected tuna belly slowly renders over hot coals, creating a naturally basted, caramelized exterior while maintaining a buttery-tender, smoky interior that epitomizes Filipino seafood mastery. This recipe captures that elusive restaurant-quality richness through precise timing, controlled heat, and our signature toyomansi-based marinade, elevated with a hint of sesame oil and sweet chili sauce that perfectly complements the fish's natural flavors.
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 lemon juice of 1 lemon
- 2 bawang tinadtad (2 cloves garlic, minced)
- ½ cup sweet chili sauce sili sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil langis ng sesame
- ¼ teaspoon ground black pepper dinurog na paminta
- ½ teaspoon salt asin
Instructions
- Clean the tuna belly (tiyan ng tuna) thoroughly under cold running water and pat it completely dry using paper towels. Using a sharp knife, create shallow diagonal cuts on the skin side, being careful not to cut too deep into the flesh.
- In a large mixing bowl (mangkok na panghalo), combine the juice of one lemon (katas ng lemon), minced garlic (tinadtad na bawang), sweet chili sauce, oyster sauce, sesame oil ground black pepper (dinurog na paminta), and salt (asin). Mix these ingredients well until fully combined (haluing mabuti).
- Place your tuna belly pieces in a shallow container and pour the marinade over them, making sure each piece is well-coated (siguruhing nababasa ng marinade ang bawat piraso). Cover the container and place it in the refrigerator for 8 hours or overnight. For best results, turn the fish pieces every 2-3 hours (baliktarin ang tuwing 2-3 oras) to ensure even marination.
- Remove the tuna from the refrigerator 30 minutes before cooking to allow it to come to room temperature (hayaang mag-room temperature). This ensures even cooking.
- Prepare your charcoal grill (ihawan) and wait until it reaches a temperature of 375°F (190°C). If you don't have a thermometer, hold your hand 6 inches above the grill - you should only be able to keep it there for 3-4 seconds.
- While waiting for the grill to heat, transfer the remaining marinade to a small saucepan (kawaling maliit). Bring it to a boil and simmer for 5 minutes, then set aside for basting.
- Once the grill is hot, clean the grates thoroughly and oil them well to prevent sticking (lagyan ng mantika ang ihawan para hindi dumikit). Place the tuna belly pieces on the grill at a 45-degree angle to create attractive grill marks.
- Grill each side for 4-5 minutes at 350-375°F (175-190°C). Baste the fish with the reduced marinade every 2 minutes using a brush. Watch for flare-ups caused by dripping marinade - keep a spray bottle of water nearby to control them if needed.
- The tuna belly is done when it reaches an internal temperature of 145°F (63°C). If you don't have a thermometer, check that the fish flakes easily with a fork (madaling madurog gamit ang tinidor) but still remains moist. The color should change from translucent to mostly opaque, with the center remaining slightly pink but not raw.
- Once cooked, remove the tuna from the grill and let it rest for 5 minutes (palamigin ng 5 minuto). This allows the juices to redistribute throughout the fish, ensuring each bite is moist and flavorful.
- Serve hot with your choice of steamed rice (mainit na kanin), ensaladang mangga, or grilled vegetables. Prepare a dipping sauce (sawsawan) of spiced vinegar (suka na may sili) or toyomansi on the side. Garnish with calamansi or lemon wedges if desired.
- For leftovers, store in an airtight container in the refrigerator for up to 2 days. When reheating, place in a preheated 275°F (135°C) oven for 10 minutes, or until just warmed through. Avoid microwaving as this can make the fish tough and dry.
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
Nutrition
Calories: 47kcalCarbohydrates: 11gProtein: 0.3gFat: 0.1gSaturated Fat: 0.003gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.01gSodium: 570mgPotassium: 3mgFiber: 0.1gSugar: 10gVitamin C: 0.01mgCalcium: 2mgIron: 0.01mg
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