Inihaw na Tuna Belly for Semana Santa

If you want to host a memorable salu-salo, then go for kamayan. Can't decide on what ulam to serve first? Start simple with grilled tuna belly, a guaranteed crowd-pleaser.

Filipinos will tell you that food tastes better when you eat with your bare hands. Kamayan is also sometimes called a “boodle fight,” especially if you lay food on top of a long table lined with fragrant banana leaves. The phrase comes from the military tradition of soldiers feasting and “fighting” for each bite. Various grilled items appear on the menu, including liempo, chicken inasal, and tuna belly – all paired with steamed rice, atchara, ensalada, and fresh fruits.

75 min.
5 People
Medium
Average

Ingredients

1 kg tuna belly
1/4 cup Knorr Liquid Seasoning
2 tbsp calamansi juice
1 tsp finely ground black pepper
1/4 cup canola oil
1/4 cup brown sugar
6 cloves garlic, chopped finely

Cooking Method

Wash tuna belly under cool running water. Pat dry with paper towels. Set aside.
Combine Knorr Liquid Seasoning, calamansi juice, pepper, oil, brown sugar, and garlic in a bowl. Mix well. Marinate tuna in the mixture for at least 4 hours.
Once ready, grill tuna over charcoal, basting with the marinade. Serve hot.

This recipe is easy to make for daily meals, not just parties. You can even marinate your fish ahead to amp its flavor! This method also keeps it from drying out on the grill. Be sure to enjoy this smoky tuna belly with a classic spicy-savory sawsawan. An easy option is to combine Knorr Liquid Seasoning, calamansi, chilies, and a bit of sugar. You can also lay these ingredients on the table and let guests concoct their own mix. Nothing brings people closer together than eating side-by-side off the same leaf!