🐟 Tuna belly pan grilled - Ventresca de atun a la plancha
Got a great quality tuna belly from Alicante central market, I often go.
Tasted the best one in Sevilla last week, so I tried and went quite well!!!!!
Crispy outside, while keep it raw inside.
🐟 Tuna belly pan grilled - Ventresca de atun a la plancha
Got a great quality tuna belly from Alicante central market, I often go.
Tasted the best one in Sevilla last week, so I tried and went quite well!!!!!
Crispy outside, while keep it raw inside.
Open in Cookpad AppSteps
- 1
Source high quality tuna belly from fresh market
- 2
Cut into half portion so that it fits in the pan. Pour olive oil over fish meat
- 3
Heat the pan very hot first, then add the fish. 90 seconds or 2 min approximately.
- 4
Grill both sides and sprinkle salt on top. Add chopped spring onion or some green.
Make sure to keep inside rare. Crispy outside and raw inside.
- 5
Tried thicker meat and make it more like carpaccio
Cooksnaps
Similar Recipes
More Recipes
-
Crispy Rajgira Puris with a Dollop of Shrikhand
-
Brad's Curry Mustard Green Rolls
-
Post Sous Vide Char Siu (叉烧) Pork Glaze
-
-
-
-
-
-
-
-
Bourbon Grilled Chicken w veggies
-
California Farm Cod Fish Cheeks
-
-
-
-
Blue Whiting (Panla)Ewedu Soup
-
-
-
-
-
-
-
California Farm Fortified Sherry Wine
Comments (4)