CookEat Recipe
Grilled Tuna Belly with Breadcrumbs
Thin tuna belly slices seasoned with olive oil, salt and pepper, lightly coated with breadcrumbs and grilled, with lemon wedges to serve.
Method
Steps
Step 1
Gather the ingredients: 600 g fresh tuna belly, cut into slices about 1 cm thick; 2 tablespoons olive oil; Salt and black pepper; 50 g fine breadcrumbs; 1 lemon, cut into wedges.
Step 2
Pat the tuna belly slices dry. Season with the olive oil, salt and pepper, then coat lightly on all sides with breadcrumbs.
Step 3
Cook on a clean hot grill or in a fish basket for about 3–4 minutes per side, turning carefully, until lightly browned and at least 70°C in the centre. Adjust time for the actual thickness and avoid burning the crumbs.
Step 4
Serve immediately with the lemon wedges. Tuna belly is preferred for this preparation; another fresh tuna cut can be sliced to the same thickness and grilled by the same method.
Step 5
Fresh tuna is a higher-mercury fish. Health Canada limits the combined intake of these fish to 150 g per week for the general population, 150 g per month for people who are pregnant, may become pregnant or are breastfeeding, 125 g per month for children aged 5–11 and 75 g per month for children aged 1–4. Adjust the serving size and frequency accordingly. Cooking does not remove mercury.
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