Seared Bluefin Tuna Belly (Spanish Style) | Arteflame

Introduction

Imagine the richest, most buttery piece of steak you’ve ever had, but from the sea. That is what Spanish Bluefin Tuna Belly, or Ventresca, brings to the table. As soon as this ruby-red cut hits the hot steel, the marbling begins to render, creating a savory, golden crust that gives way to a center so tender it practically dissolves on your tongue. It is a sensory experience that feels incredibly indulgent, perfect for celebrating a special occasion or simply elevating a summer evening under the stars.

Why This Method Works

I love this recipe because it solves the biggest problem with grilling fatty fish: flare-ups. By using the flat-top surface, you aren't just grilling; you are essentially searing the tuna in its own delicious, natural oils. This technique guarantees a restaurant-quality sear without scorching the delicate meat, letting the clean, rich flavor of the Bluefin shine through with minimal fuss.

Kitchen Wisdom

• Watch the Heat: Because this cut is rich in fat (omega-3s), it cooks faster than lean tuna. Keep your eye on the color change up the side of the steak.
• Dry it Well: Moisture prevents browning. Pat the fish completely dry before oiling to ensure that perfect, caramelized crust.
• Respect the Rest: Even fish needs to rest. Give it 2 minutes off the heat to let the juices redistribute for the silkiest texture.

Make It Your Own

If you cannot source Bluefin belly, Ora King Salmon belly is a fantastic, rich alternative that responds beautifully to this cooking method. For a different flavor profile, swap the black pepper for Togarashi to add a subtle Japanese spice kick.

Ingredients

The Essentials

• 1 lb Spanish Bluefin Tuna Belly (Ventresca), sliced into 1-inch thick steaks
• 2 tbsp Premium Extra Virgin Olive Oil (for coating)
• 1 tbsp Flaky Sea Salt (Maldon or Fleur de Sel)
• 1 tsp Freshly ground black pepper
• 1 whole Lemon, sliced into wedges for serving
• 1 tbsp Fresh parsley, finely chopped (optional garnish)

Instructions

Step 1: Prepare the Arteflame Grill

1. Start your fire early. You want to build a substantial bed of red-hot coals to heat the steel cooktop.
2. Aim for a surface temperature of roughly 400°F to 450°F (medium-high heat). You want the griddle hot enough to sear instantly, but not so aggressive that it burns the fat before the crust forms.
3. Lightly oil the cooktop surface where you plan to place the fish.

Step 2: Prep the Tuna Belly

1. Remove the tuna belly from the refrigerator about 20 minutes before cooking to let it come closer to room temperature. This ensures an even cook.
2. Pat the tuna steaks completely dry with paper towels. Moisture is the enemy of a good sear.
3. Lightly brush all sides of the tuna with olive oil.
4. Season generously with the flaky sea salt and a light dusting of black pepper.

Step 3: The Sear

1. Place the tuna belly steaks directly onto the hot flat-top surface of the Arteflame.
2. Sear undisturbed for 45 to 60 seconds. You are looking for a golden-brown crust to form. Because of the high fat content, it will release easily when it is ready.
3. Flip the steaks carefully. Sear the other side for another 45 to 60 seconds.
4. If the steaks are thick, you can quickly sear the edges for 10 seconds to lock in flavor.
5. Note: The goal is Rare to Medium-Rare. Do not overcook, or the luxurious fat will render out completely, leaving the fish dry.

Step 4: Rest and Serve

1. Remove the tuna from the grill immediately.
2. Let the fish rest for 2 minutes to allow the juices to redistribute.
3. Squeeze fresh lemon juice over the top and garnish with parsley if desired. Serve immediately.

Tips

When cooking Spanish Bluefin Tuna Belly, the most critical tip is to respect the fat content. This cut is incredibly rich, similar to pork belly or A5 Wagyu beef. Because it is so fatty, it cooks significantly faster than lean tuna loins (Maguro). Keep a close eye on the grill; the line between perfectly seared and overcooked happens in a matter of seconds. Ideally, the center should remain cool and red.

Furthermore, utilize the different heat zones of your Arteflame. Start the sear closer to the center where the heat is highest to get that immediate crust. If you prefer your tuna slightly more done, move it to the cooler outer ring of the cooktop to finish gently without burning the exterior. Always use a wide metal spatula to flip the fish, as the texture is very delicate and can break apart if handled roughly.

Variations

While the classic sea salt and lemon preparation is traditional to highlight the quality of the fish, there are several ways to twist the flavor profile to match your mood or side dishes. The key with any variation is to ensure the toppings or marinades do not overpower the natural buttery taste of the Toro. Here are a few sophisticated twists you can try on your grill:

• Mediterranean Style: Top the seared tuna with a warm relish of capers, olives, and sun-dried tomatoes mixed with olive oil.
• Japanese Tataki: Coat the raw tuna edges in sesame seeds before searing, and serve with a side of ponzu sauce and grated ginger.
• Spicy Kick: Dust the tuna with Togarashi (Japanese 7-spice blend) instead of black pepper for a subtle, complex heat.
• Garlic Butter Finish: In the last 10 seconds of searing, place a small knob of compound garlic herb butter on top and let it melt over the steak.
• Citrus Zest: Use blood orange or yuzu juice instead of lemon for a more floral, aromatic acidic component.

Best pairings

Pairing beverages and sides with Grilled Bluefin Tuna Belly requires balance. Because the fish is so rich and oily (in a good way), you need acidity and crispness to cut through the fat and cleanse the palate. Avoid heavy red wines or overly creamy side dishes, as they will make the meal feel too heavy. The goal is to elevate the freshness of the seafood.

• Wine: A crisp, dry Albariño from Spain is the perfect match. Alternatively, a mineral-forward Sauvignon Blanc or a dry Provençal Rosé works beautifully.
• Sake: A premium Junmai Daiginjo served chilled complements the texture of the Toro.
• Sides: Grilled asparagus with lemon zest, a simple arugula salad with vinaigrette, or blistered Shishito peppers prepared right on the Arteflame.
• Starch: Keep it light with steamed jasmine rice or roasted fingerling potatoes with rosemary.

Conclusion

Grilling Spanish Bluefin Tuna Belly on the Arteflame is less about following a recipe and more about curating a moment of culinary luxury. This dish represents the harmony of premium ingredients and primal fire cooking. The flat-top surface of the grill preserves the integrity of the "toro," creating a crust that traditional grilling grates simply cannot achieve. It is a meal that looks impressive, tastes expensive, but is surprisingly simple to execute.

Whether you are hosting a high-end dinner party or simply treating yourself to the finest catch available, this recipe delivers restaurant-quality results in your own backyard. Remember, the star of the show is the fish itself—season it lightly, sear it quickly, and savor every melt-in-your-mouth bite. Enjoy the process of grilling as much as the feast itself.