Inihaw na Tuna, Grilled Tuna. Favorite parts of tuna for grilling are the buntot, belly and panga. You could always order grilled tuna on most seafood restaurants but it will cost you a fortune. My personal favorite inihaw part is the belly. The layers of meat strips of the belly makes you drool. It is best serve with a spicy dipping sauce of soy sauce and kalamansi.
tuna (belly, buntot or panga)
1/2 c. soy sauce
1/4 c kalamansi juice
Wash tuna, remove any traces of blood. Drain in a strainer. Marinate tuna with the mixture of soy sauce, kalamansi juice and little salt for 15 to 20 minutes before grilling. Grill in charcoal for 10 to 15 minutes on each side. Do not overcook, inside to be just cooked. Serve with a dipping sauce.