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Add a photoI like Tuna belly grilled most of all but I am not hesitant to try another recipe of course. This dish is just an all time favorite in our household.
Ingredients
- 2 1/2 pounds tuna belly (about 2 strips or fillets)
- 2 teaspoons herbes de Provence, available in specialty food stores
- 1 1/4 teaspoons freshly ground black pepper
- 1/2 teaspoon salt
- 5 tablespoons olive oil
- 2 tablespoons lemon juice
Directions
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 103g | |
| Calories 611 | |
| Calories from Fat 597 | 98% |
| Total Fat 67.59g | 84% |
| Saturated Fat 9.35g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1166mg | 49% |
| Potassium 72mg | 2% |
| Total Carbs 4.34g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.75g | 1% |
| Protein 0.4g | 1% |
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