Seared Bluefin Tuna Belly with Pickled Vegetables

Chad Jacobsen All Recipes, General, Seafood Recipes

SEARED BLUEFIN TUNA BELLY (VENTRESCA) WITH PICKLED VEGETABLES

Makes 4 Servings
wine WINE PAIRING
Pinot noir

Spanish Bluefin tuna belly, also known as ventresca, is one of the world’s most delicious delicacies. Because of the fat that is marbled throughout this cut, it eats more like pork or steak than fish. We like to keep the preparation simple: a pungent marinade followed by a quick sear over hot coals. Pair the seared tuna with something crunchy and fermented, like pickled carrot and daikon, easily found at any Asian market, and fresh cucumber.

INGREDIENTS

DIRECTIONS

1

Mix all ingredients and cover the tuna steaks in the marinade. Allow to marinate refrigerated for at least three hours and up to 12.
2

Heat a grill to high for direct cooking. Grill tuna on all four sides directly over coals to achieve a light char on all sides and medium rare inside, about 90-120 seconds per side. Slice and serve with pickled vegetables and fresh cucumber slices.