Grilled Tuna Belly, also known as "inihaw na tuna belly," is a Filipino favorite featuring grilled marinated slices of tuna belly with a blend of savory, sweet, and slightly tangy flavors. While it is traditionally grilled over charcoal, the oven works just as well. A delicious tomato-mango salsa makes the perfect side dish.
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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.
- Calamansi (or Lemon): Calamansi is a citrus fruit used in sauces, marinades, desserts, or as garnish squeezed over Pancit Canton or Pancit Bihon. The flavor is like a cross between a lime and mandarin orange. Lemon is always a good alternative.
How to make this recipe
Step 1: Make the marinade by combining ⅓ cup soy sauce, ⅓ cup lemon juice, 1 tablespoon ginger, 4 garlic cloves, ¼ cup sugar, 1 tablespoon Sriracha, ½ teaspoon Worcestershire sauce, and ground pepper to taste. Using a blender allows the flavors to meld together. Taste and adjust as needed.
Step 2: Marinate for 1 to 8 hours in the fridge. Marinating too long in an acidic mixture may change the texture of the fish.
Step 3: Combine 1 cup tomatoes, 1 cup mangoes, 1 jalapeño, ½ red onion, ¼ cup cilantro, ½ lime juice, 1 teaspoon sugar, and 2 tablespoons extra-virgin olive oil in a bowl. Season with salt and pepper, then give it a taste. Refrigerate until ready to serve.
Step 4: 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).
Step 5: Drizzle with some oil. Bake for 10 to 15 minutes, depending on the thickness.
Step 6: Boil the leftover marinade in a saucepan until slightly thickened, then add butter. The sauce will be used for basting and serving.
PRO TIP: Boil the leftover marinade you will use for basting. This helps eliminate any risk of cross-contamination from the raw fish.
Step 7: Remove the tuna from the oven and baste it with the sauce. Broil on high for a few minutes until nicely charred.
Step 8: Spoon the remaining sauce on them.
Sprinkle some fried garlic on top. Serve with tomato-mango salad and steamed white rice for a satisfying meal.
Recipe FAQs
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.
Try other Filipino barbecue dishes
- Pork BBQ Skewers: Marinated pork pieces in soy sauce, banana ketchup, and calamansi, then skewered and grilled until charred and tender.
- Chicken Inasal: Grilled chicken marinated in lemongrass, ginger, calamansi, vinegar, and various spices, then brushed with annatto oil.
- Grilled Bangus: Milkfish marinated in vinegar and garlic, then grilled whole.
- Inihaw na Liempo: Grilled pork belly slices marinated in a mixture of soy sauce, calamansi, and sugar.
- Grilled Tilapia: Often stuffed with tomatoes and onions, the fish is sometimes wrapped in banana leaves before grilling.
- Inihaw na Pusit: Squid marinated in soy sauce and calamansi, then grilled until just tender.
Vegetable sides to pair with barbecue or inihaw
- Ensaladang Talong: A smoky eggplant salad, often mixed with tomatoes, onions, and shrimp paste.
- Ensaladang Mangga: A tangy mango salad with tomatoes, onions, and shrimp paste.
- Ensaladang Pipino: A refreshing cucumber salad with onions, often seasoned with vinegar.
- Ensaladang Itlog na Maalat: A flavorful salad with salted duck eggs, usually combined with tomatoes and onions.
- Ensaladang Singkamas: A crisp and refreshing salad with julienned jicama and dressed in vinegar or lemon juice.
- Atchara: A pickled papaya relish that is crunchy, sweet, and tangy.
Other seafood recipes you may like
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📖 Recipe
Grilled Tuna Belly
Equipment
- Convection oven, grill, or air fryer
- Baking Sheet
Ingredients
TUNA BELLY & MARINADE
- 2 pounds tuna belly (see note)
- ⅓ cup soy sauce
- ⅓ cup lemon or calamansi juice (see note)
- 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 tablespoons 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 1 to 8 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.
Notes
- 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 (Filipino Stir-Fried Noodles). The flavor is like a cross between a lime and sour orange. Lemon is always a good alternative.
Kashawn says
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.
Nora Rey says
Hello Kashawn! Salmon is a great alternative. I am so glad your family enjoyed it - it makes me so happy. =)
Buenaflor Maningas says
Tried this recipe...my family super loved it! I just hope I can post the picture I took...
Nora Rey says
Hello!! That's fantastic to hear! 😄 I'm very happy to know that your family loved it. I would love to see the photo! If you're on Instagram, feel free to share it there.😊 Thanks again for trying out the recipe.