Any experience with grilling tuna belly?

[Alber AL]

Hi all,

I have bought a fabulous tuna belly, I think it´s called Tuna belly, in Spanish it´s a ventresca.
I guess I´ll cook it this sunday, I have never done it before but in the oven:
Painted with Extra Virgin Olive Oil (AVOE in spanish) and some garlic chopped, 15 minutes. Salt and parsley once it´s done.

This one goes to my Q220, it´s about 1.5 Kg.
So, how do I cook it?
Grilled over direct heat?
Indirect heat at the begining and direct in the end?

I have one similar to this to flip it without risk

 

[Ron G.]

Sorry that I cannot be much help on THIS one, Alber.
(But I AM interested to see what others suggest)

From what I know - the Belly is not something that gets eaten / cooked a lot here in the USA.
I would imagine that it is a bit (a LOT?) on the FATTY side?
If so, I would bet that some sort of a brine with a little sweetness and some delicate herbs in it might be good.

I know that I would probably wash it down with some decent Alvarin~o ;-P

Hope that you find a tasty solution

 

[Alber AL]

Hi Ron,
Thanks for your answer.
Tuna belly is a dish delicious and highly appreciated, it´s not very common since there are just one for tuna.

Here you can see how I made it.

 

[Ray Crick]

Nice job. Thanks for the pictures.
Ray

 

[Ron G.]

So, it looks like this is the forward part of the belly, from where the pectoral fins attach to the body.
Also appears to have more meat in this area than I expected (but probably still a bit more fatty than the rest of a typical Tuna).
I would bet that it's a lot like Salmon

Looks Dee-Lish (at least to those of us who like fish, and that would include me!)

Thanks for the little nibble of something different from Spain