Grilled tuna belly recipes

INGREDIENTS

  • 2 ½ pounds tuna belly (about 2 strips or fillets)
  • 2 teaspoons herbes de Provence, available in specialty food stores
  • 1 ¼ teaspoons freshly ground black pepper
  • ½ teaspoon salt
  • 5 tablespoons olive oil
  • 2 tablespoons lemon juice
    1. 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.
    2. 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.
    3. Meanwhile, in a bowl combine the remaining 4 tablespoons of olive oil and the remaining 1/4 teaspoon of pepper with the lemon juice.
    4. Cut the bellies and divide them among six plates. Serve with sauce spooned on top.


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