Pinoy Grilled Tuna Belly

Pinoy Grilled Tuna Belly

INGREDIENTS

• 2 pounds 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

Cooking Intructions

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. In a sauce pot, bring marinade to a boil for about 4 to 5 minutes.
4. 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. Remove from heat and serve hot.

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