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Inihaw na Tuna Belly

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Filipino


Inihaw na Tuna Belly is a Filipino type of grilled fish dish cooked over hot charcoals then basted at the end with sweet and savoury soy sauce infused with garlic and chillies.



Units Scale


  • 1 1/2 kg tuna belly, cut into sections
  • 1 cup soy sauce
  • juice from 2 lemons
  • freshly ground black pepper

Basting Sauce

  • 1/3 cup soy sauce
  • 1/4 cup water
  • 1/3 cup packed brown sugar
  • juice from half lemon
  • 2 tsp cornstarch
  • 3 cloves garlic
  • 2 tbsp oil


  1. Combine all marinade ingredients together.
  2. Place tuna belly in a zip lock bag together with the marinade, let it marinate for at least 3 hours.
  3. Prepare your basting sauce. Place oil in a sauce pan then sauté garlic on low heat.
  4. Combine remaining ingredients in a bowl then mix until free of lumps, pour over the sauce pan then bring to a boil. Simmer for 2 minutes or until it thickens.
  5. Drain marinade from fish then place them on a charcoal grill, cook for 10 to 15 minutes on each side depending on how thick the tuna belly is. On the last 5 minutes continuously baste the fish on all sides.
  6. Remove from the grill then serve.