Mindanao Grilled Tuna Belly with Spiced Coconut Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent grilled tuna belly from Mindanao served with a rich, spiced coconut milk sauce infused with ginger and chili. This Filipino-inspired seafood recipe, ready in about 25 minutes, pairs tuna belly slices, coconut milk, fresh ginger, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Filipino cuisine 400 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb tuna belly slices
1 cup coconut milk
1 tbsp fresh ginger, julienned
1 small red chili, sliced
2 garlic cloves, minced
2 tbsp fish sauce
1 tbsp lime juice
2 tbsp vegetable oil
to taste salt
to taste black pepper

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat grill to medium-high and lightly oil the grates with 2 tablespoons vegetable oil.
Step 2: Season 1 pound tuna belly slices with salt and black pepper on both sides.
Step 3: Grill tuna belly for 3-4 minutes per side until lightly charred but still moist inside, then transfer to a serving plate.
Step 4: In a small saucepan, heat 1 cup coconut milk over medium heat. Add 1 tablespoon julienned fresh ginger, 2 minced garlic cloves, and 1 small sliced red chili. Simmer gently for 5 minutes until fragrant and slightly thickened.
Step 5: Stir in 2 tablespoons fish sauce and 1 tablespoon lime juice, adjust seasoning with salt and pepper.
Step 6: Spoon the spiced coconut sauce over the grilled tuna belly and serve immediately with steamed rice.