Pao's dad gave us a nice cut of tuna belly from General Santos and I've kept it frozen until last night. For our dinner with good friend Dab, I decided to derive inspiration from a recipe I saw on Yummy Magazine June 2007. I omitted the ingredients I didn't have and the tuna came out really good. Will definitely cook this again even with tuna steaks or fillets.
Ingredients:
tuna belly
salt and pepper
The marinade:
1/2 c Japanese soy sauce (I use Yamasa)
1/2 c mirin
1/2 Tbsp dashi
3 big calamansi
3 "thumbs" of ginger, grated
3 heaping Tbsp brown sugar
Directions:
1. Season the tuna with salt and pepper on both sides. Set aside.
2. Mix all the marinade ingredients together until the dashi and brown sugar dissolves.
3. Marinate the tuna, cover and let sit in the refrigerator for 30 minutes.
4. Grill 6-7 minutes on both sides until done. Serve with steamed rice.
Sorry, forgot to take a picture.
Ingredients:
tuna belly
salt and pepper
The marinade:
1/2 c Japanese soy sauce (I use Yamasa)
1/2 c mirin
1/2 Tbsp dashi
3 big calamansi
3 "thumbs" of ginger, grated
3 heaping Tbsp brown sugar
Directions:
1. Season the tuna with salt and pepper on both sides. Set aside.
2. Mix all the marinade ingredients together until the dashi and brown sugar dissolves.
3. Marinate the tuna, cover and let sit in the refrigerator for 30 minutes.
4. Grill 6-7 minutes on both sides until done. Serve with steamed rice.
Sorry, forgot to take a picture.
Comments