Grilled Tuna Belly Food

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 STEAKS

Steps:

• To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.

JAPANESE GRILLED TUNA

Steps:

• Combine oils, ginger and pepper. Brush on steaks.
• Sprinkle with kosher salt.
• Marinate for 30 minutes.
• Combine sugar, water, rice vinegar, soy sauce and ginger.
• Stir to dissolve.
• Bring to boil on high heat and reduce until syrupy, about 15 minutes.
• Make a apste of the wasabi powder and the water.
• Whisk in wasabi paste.
• The glaze should be used at room temperature.
• Grill tuna 2 minutes per side with lid closed for very rare - 3 to 4 minutes per side for medium-rare.
• Use either a squeeze bottle or a fork to streak glaze over fish.

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.

SINUGLAW (VINEGAR-CURED TUNA WITH GRILLED PORK BELLY)

Steps:

• In a nonreactive bowl, toss the tuna with the vinegar and a pinch each of salt and pepper. Let it sit, tossing it from time to time, for at least 10 minutes, or let it rest in the refrigerator for 2 to 3 hours.
• While the fish sits, in a small bowl, stir together the coconut milk, ginger, onion, chile, and fish sauce, then transfer the mixture to a serving platter or shallow bowl. Taste the tuna and season with salt and pepper as desired, then use a slotted spoon to transfer it to the serving platter.
• Top the tuna with the pork, cucumber, avocado, cilantro, tomatoes, and zest. Toss the sinuglaw together and serve right away.