We believe it’s safe to say that we all want super easy meals that taste amazing. This simple pescatarian recipe is a reminder that we don’t have to be geniuses in the kitchen to eat tasty food. All you need is a good piece of tuna belly, the basic ingredients, and a functioning oven.
When this dish was being prepared, we never meant to publish it as a recipe. But we thought, hey, this is actually a good recipe for busy people who still need and want to eat delicious and healthy food. This is also a quick and simple recipe for batch cooking for those who are into meal planning for the whole week. We are duty-bound to share this recipe, to say the least.
Why are we so excited about this recipe? Because we unlocked something in this simple seafood dish!
There are moments when we get tired from too much garlic, so we need something to refresh the taste buds. This Baked Zesty Garlic Tuna Belly gives you the perfect balance of savory and zesty that will have you enjoying the best of both worlds. There is nothing sweet in this dish, unlike other savory dishes that use sugar to balance out the savoriness, which makes this particular fish recipe interesting. What also makes this a versatile meal is that you can eat this two ways: 1) as a side dish to rice, and 2) as a main dish paired with your favorite side salad. In our case, we ate this with salad with vinaigrette dressing. We had a very satisfying lunch.
WHAT YOU’LL NEED FOR THIS RECIPE
TUNA BELLY – There is no specific portion recommended. You can do whatever you want. You want bite-sized portions? No problem. You can also use either fresh or frozen tuna belly. If frozen, make sure to thaw first before preparing this meal.
GARLIC – A lot of garlic. Huge ones. And minced. So just imagine how flavorful this will be.
GINGER – Also minced. This ingredient has great impact on the zesty flavor of this dish, not to mention it helps eliminate the fish odor.
SOY SAUCE – This will provide the saltiness this seafood recipe needs. It’s also a base for the spices.
LEMON JUICE – Adds zest, freshness, and definitely helps remove the fish smell.
CORNSTARCH – It is added to create a thicker texture for the marinade.
WATER – For the marinade mixture.
GROUND BLACK PEPPER AND CAYENNE PEPPER – These two ingredients contribute to impart a subtle spice.
EXTRA VIRGIN OLIVE OIL – You can use regular olive oil. This greatly helps in preventing the tuna belly from drying out, but of course adds a nice flavor to the fish.
PARSLEY (optional) – For garnishing. Just in case you’ll post it on Instagram, or if you’re feeling extra. 😉
- 500 grams tuna belly
- 8 big cloves of garlic (minced)
- 2 inches ginger (minced)
- 2 dashes black pepper
- 1 dash ground cayenne pepper
- 3 tbsp soy sauce
- 3 tbsp water
- 1 tbsp cornstarch
- 1/2 cup lemon juice
- 6 tbsp extra virgin olive oil
- freshly cut parsley (optional)
1. Mix all ingredients, except tuna belly and parsley, in a bowl. Make sure cornstarch is fully dissolved in 3 tbsp water first.
2. Marinade the tuna belly in the mixture, ensuring that all pieces are fully submerged, and refrigerate for 1 hour.
3. Pre-heat oven to 190°C/474°F.
4. Line baking tray with parchment paper, then carefully place the tuna belly slices with ample distancing from each other.
6. Divide marinade mixture in 2 equal portions.
7. Pour the first half of the marinade mixture equally over each tuna belly slice and bake for 15 minutes.
8. After 15 minutes, take out the baking tray from the oven and pour out the second half of the marinade mixture over each tuna belly slice.
9. Return the baking tray into the oven and bake for another 20 minutes.
10. After baking, take out the baking tray from the oven and transfer to a serving plate. Drizzle the leftover marinade mixture in the baking tray over the tuna belly and garnish with parsley before serving.
TOO TIRED TO MINCE? WORK SMART, NOT HARD!
You can definitely use pre-minced garlic and ginger available in the grocery stores. This is a smart and quick cooking hack for every busy person.
MIX WATER AND CORNSTARCH FIRST
To fully dissolve cornstarch, mix it with water first before adding to other ingredients. This way there are no cornstarch clumps that can be really annoying – and ugly, too.
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