Grilled Tuna Belly

1. 1

   Prepare a grill or preheat the broiler.

2. 2

   With a sharp knife remove the thick skin from the outer side of the tuna belly and the white filament-like skin from the inner side.

3. 3

   Sprinkle both sides with the herbes de Provence, 1 teaspoon pepper, salt and 1 tablespoon of the olive oil.

4. 4

   Put the flat bellies on the rack of a clean, very hot grill, and cook for 2 minutes on one side.

5. 5

   Turn, and cook for 1 minute on the other side.

6. 6

   Transfer to a 170-degree oven, and let rest for 10 minutes.

7. 7

   If a grill is not available, cook the fillets under a broiler 3 to 4 inches from the heat for 2 minutes on each side for rare -- pink in the center -- or longer if you prefer your tuna well done.

8. 8

   Meanwhile, in a bowl combine the remaining 4 tablespoons of olive oil and the remaining 1/4 teaspoon of pepper with the lemon juice.

9. 9

   Cut the bellies and divide them among six plates.

10. 10

    Serve with sauce spooned on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.