Barbecued Tuna Belly

 

The Philippines is known for its bountiful tuna and is served in most Filipino restaurants. They are usually caught in the waters of General Santos and Davao and are sourced all over the country. Two of the more famous tuna meat parts served in restaurants are the belly and jaw.

Ingredients:

    1 Tuna belly, cut into 3 parts

    Marinade:

        1/2 cup soy sauce

        1/2 cup Sprite

        1 lemongrass stalk, cut into strips and pounded

        3 tablespoons, calamansi or lime juice

        3 cloves of garlic, chopped fine

        2 slices of ginger

        1 teaspoon of black pepper

        1 tablespoon of cooking oil

        1 hot chili, diced

        2 tablespoons of oyster sauce

To make the barbecue sauce, bring the marinade to a boil then add a teaspoon of water mixed with corn starch. 

When cooking/barbecuing the tuna, brush every so often with the marinade as the tuna meat opens in the process of cooking.