A classic Filipino barbecue, these tuna belly slices are savory, sweet, and slightly tangy. Traditionally grilled over charcoal, but the oven works just as well. A delicious tomato-mango salsa makes the perfect side dish.
You may also like Inihaw na Liempo (Grilled Pork Belly) or Filipino Barbecue Pork Skewers.
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Ingredients you'll need
For the marinade/sauce
For the tomato-mango salsa
Notes and substitutions
- Tuna belly: You can use an entire strip of tuna belly or cut them into small serving portions. Tuna steaks are an option but can be tough and dry when overcooked since they have less fat. Salmon or mackerel are oily fish alternatives that you can use.
- Lemon or Calamansi: Calamansi is a citrus fruit used in sauces, marinades, desserts, or as garnish squeezed over Pancit Canton. The flavor is like a cross between lime and sour orange. Lemon is always a good alternative.
How to make this recipe
(1)Make the marinade by combining soy sauce, lemon juice, ginger, garlic, sugar, Sriracha, Worcestershire sauce, and ground pepper to taste. Using a blender allows the flavors to meld together. Taste and adjust as needed.
(2)Marinate for one to eight hours in the fridge. Marinating too long in an acidic mixture may change the texture of the fish.
(3)Combine tomatoes, mangoes, jalapeño, red onion, cilantro, lime juice, sugar, and extra-virgin olive oil in a bowl. Season with salt and pepper, then give it a taste. Refrigerate until ready to serve.
Preheat the oven to 450° F (230° C).
(4)Arrange the tuna fillets evenly spaced on a baking sheet lined with aluminum foil (for easy cleanup).
(5)Drizzle with some oil. Bake for 10 to 15 minutes, depending on the thickness.
(6)Boil the leftover marinade in a saucepan until slightly thickened, then add butter. The sauce will be used for basting and serving.
(7)Remove the tuna from the oven and baste it with the sauce. Broil on high for a few minutes until nicely charred.
(8)Spoon the remaining sauce on them.
Sprinkle some fried garlic and serve with tomato-mango salad.
Frequently asked questions
Tuna is a meaty fish with a delicate flavor. The belly portion is tender with a buttery texture due to its fat content. It absorbs marinades well and stays moist after cooking.
Filipino barbecue, known as "inihaw," consists of meat or seafood marinated in soy sauce, calamansi, garlic, and sugar. It is typically grilled over charcoal and often served with a "sawsawan" or a dipping sauce made with vinegar, soy sauce, calamansi, and chilies.
Yes! Line the basket with aluminum foil and arrange the tuna fillets in a single layer. Air fry at 400° F (200° C) for about 10 minutes, depending on the thickness. Baste them with the sauce halfway through.
Watch how I make it here
Other seafood recipes you may like
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📖 Recipe
Tuna Belly with Tomato-Mango Salsa
Equipment
- Convection oven, grill, or air fryer
- Baking Sheet
Ingredients
TUNA BELLY & MARINADE
- 2 pounds tuna belly
- ⅓ cup soy sauce
- ⅓ cup lemon or calamansi juice
- 1 tablespoon grated ginger
- 4 garlic cloves grated or minced
- ¼ cup brown sugar
- 1 tablespoon Sriracha or any hot sauce
- ½ teaspoon Worcestershire sauce
- Ground black pepper to taste
- 1 tablespoon butter
- Fried garlic (optional)
TOMATO-MANGO SALSA
- 1 cup small-diced tomatoes
- 1 cup small-diced mangoes ripe and firm
- 1 jalapeño pepper seeded and minced (optional)
- ½ red onion minced
- ¼ cup chopped cilantro
- ½ lime juiced
- 1 teaspoon sugar or honey
- 2 tablespoon extra-virgin olive oil
- Salt & pepper to taste
Instructions
- Make the marinade by combining soy sauce, lemon juice, ginger, garlic, sugar, Sriracha, Worcestershire sauce, and ground pepper to taste. You can blend them as an option. Taste and adjust as needed.
- Marinate for one to eight hours in the fridge.
- Combine tomatoes, mangoes, jalapeño, red onion, cilantro, lime juice, sugar, and extra-virgin olive oil in a bowl. Season with salt and pepper, then give it a taste. Refrigerate until ready to serve.
- Preheat the oven to 450° F (230° C).
- Arrange the tuna fillets evenly spaced on a baking sheet lined with aluminum foil (for easy cleanup). Drizzle with some oil.
- Bake for 10 to 15 minutes, depending on the thickness.
- Boil the leftover marinade in a saucepan until slightly thickened, then add butter. The sauce will be used for basting and serving.
- Remove the tuna from the oven and baste it with the sauce. Broil on high for a few minutes until nicely charred.
- Serve with the remaining sauce, some fried garlic, and tomato-mango salad.
Kashawn
I wasn’t able to find tuna fillets in our supermarket so I went ahead and used salmon. I also made the side salad. It’s superb! My family enjoyed it so much, including my kids. Thank you for the recipe.