Baked Tuna Belly
by Chef Boy Logro
Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.
It is quite difficult to do Baked Tuna Belly because it dries out and thereby loses most of its goodness. The secret according to Executive Chef Pablo "Boy" Logro is in baking it on 350F heat for only 30 minutes max, and serving it immediately.
- 1 kilo tuna belly
- 2 pcs. red onion
- 2 pcs. tomato slices
- 4 pieces siling pangsigang
- 30 grms. julienned ginger
- 6 pcs. calamansi, squeezed
- ¼ cup cooking oil
- 50 grms. flour
- 15 grms. spring onion, chopped
1 Season tuna belly with kalamansi juice,and dredge with flour one side of tuna belly.
2 Mark with hot stainless steel cress cut. Bed with slices of red onion, tomato, sili pansigang, ginger on banana leaves and aluminum foil.
3 Bake for 3 minutes or until brown.
4 Garnish with kinchay and spring onion.