Crispy Lemon Garlic Tuna Belly Cutlets

Crispy Tuna Belly Cutlets (Cotolette di Ventresca di Tonno)

Category: Main Course
Serves: 4

Ingredients

Instructions

1. Begin by preparing the tuna belly. Cut the ventresca into thick slices or “cutlets.”

2. In a mixing bowl, combine the breadcrumbs, finely chopped parsley, and crumbled dried chili peppers. Add the grated lemon zest and finely grated garlic clove. Stir everything together until well mixed, then set aside.

3. In a separate bowl, whisk together the extra virgin olive oil and lemon juice to create an emulsion.

4. Take each tuna cutlet and dip it into the lemon-oil mixture, making sure it’s fully coated. Next, dredge the cutlet in the breadcrumb mixture, pressing lightly to ensure the breading sticks well.

5. Heat a griddle or large skillet over medium-high heat. Once hot, arrange the breaded tuna cutlets on the pan, cooking them for about 2-3 minutes on each side, or until golden brown and crispy.

6. When cooked, transfer the cutlets onto a tray lined with parchment paper to absorb any excess oil.

7. Finish off the cutlets with a sprinkle of coarse salt for extra flavor. Serve the crispy tuna belly cutlets immediately, with a garnish of fresh parsley and a side of your choice.

A Delightful Dish

This Crispy Tuna Belly Cutlets recipe is a delightful fusion of crispy textures and bold flavors. The tender tuna belly, with its rich, meaty texture, is paired with a zesty, aromatic breading that includes a hint of lemon and the heat of dried chili. It’s the perfect balance of refreshing and savory—ideal for a light yet satisfying main course. Whether served with a simple salad or as a standalone dish, these cutlets will surely make a memorable impression at your next meal.

Enjoy the vibrant flavors of this Mediterranean-inspired dish!