Tuna Belly Cutlets

Tuna belly cutlets are a delicious alternative to the classic meat cutlets, here’s how you can prepare them:

Ingredients

• 4 slices of tuna belly about 2 cm thick
• Flour as needed
• 2 eggs
• Breadcrumbs as needed
• Extra virgin olive oil
• Salt
• Pepper
• Lemon (to serve)

Preparation

1. To begin, lightly beat the tuna belly slices to flatten them a bit, being careful not to break them.
2. Salt and pepper the tuna to taste.
3. Prepare three plates: put the flour in one, the beaten eggs in another, and the breadcrumbs in a third.
4. Coat each tuna slice in flour, making sure it’s completely covered.
5. Then dip the tuna in the beaten egg, ensuring it adheres well.
6. Finally, cover the slices with breadcrumbs, pressing lightly to ensure the breading sticks well.
7. Heat a generous amount of extra virgin olive oil in a pan and when it’s hot, cook the breaded tuna for about 2-3 minutes per side or until the breading is golden and crispy.
8. Once cooked, place the cutlets on a plate with paper towels to remove excess oil.
9. Serve the tuna belly cutlets hot, accompanied by lemon wedges on the side.

Curiosity

The belly is the most prized part of the tuna, found on the belly of the fish, and is highly valued for its tenderness and rich flavor. As it is already flavorful on its own, it doesn’t need excessive seasoning, the lemon helps to enhance its taste without overpowering it. Pair this dish with a fresh salad or with sautéed vegetables.