I went fishing with my son’s recently and caught a huge blue fin tuna off the coast of Cape Cod. We then got the surprise of their lives when a great white shark started trailing the boat! I thought I’d share this sumptuous grilled tuna belly recipe that my family and I enjoyed.
Grilled Tuna Belly with Carrot & Cucumber Salad
Ingredients for Tuna marinade
- 1/2 cup Ponzu sauce
- 1/2 cup fresh lemon juice
- 1 tsp cayenne pepper sauce
- 1 TBSP sesame seeds
- 4 pounds of tuna belly
Whisk all ingredients in a bowl. Place the tuna in bowl and pour the marinade over the tuna belly. Place in the fridge for 45 minutes.
Ingredients for Salad:
- 2 English cucumbers
- 4 large carrots
- 2 green onions, green part only, diced
Using a vegetable peeler, remove skin from carrot and the cucumber, and then slice both vegetables into long ribbons. Transfer cucumber slices to dry paper towels to rest until ready to serve, and to absorb excess liquid.
Ingredients for Salad Dressing:
- 4 Tbsp Ponzu sauce
- ¼ cup olive oil
- ¼ cup rice vinegar
- 5 Tbsp lemon juice
- 4 Tbsp chopped cilantro
- 2 Tbsp sesame seeds
Mix all salad dressing ingredients together and toss vegetables with dressing in a bowl. Top with sesame seeds.
Using a tong, carefully rub olive oil onto the grill with a paper towel, to season the grill. Sear tuna belly over medium/high heat for about 3-4 minutes per side. Move the tuna belly to a low/medium section of the grill and continue to cook for 5-6 minutes. Remove and let the tuna rest for 4-5 minutes before slicing.
Arrange the salad on a serving plate, top with the seared tuna belly, sprinkle with sesame seeds and serve immediately.