Preparation

Insert the tuna belly in water for half an hour before grilling.
Remove from water and dry very well.
Sprinkle with salt and wait 5 minutes.
Grill it without letting it burn.

Sauce preparation:
Start by chopping the coriander, the garlic, add the olive oil and the lemon juice.

When it is grilled, remove, pour the sauce over the bellies and serve.

Serve with salad and roasted potatoes or baked potatoes.

Ingredients

  • 1 kg tuna belly
  • 4 cloves of garlic
  • juice of 1 lemon
  • olive oil q.s.
  • Coriander
  • salt