Tuna Belly Cutlets

Name: Tuna Belly Cutlets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Tuna belly 1.2 lbs; Breadcrumbs 1.1 cups; Extra virgin olive oil 0.3 cup; Lemon peel 1; Lemon juice 2.7 tbsp; Garlic 1 clove; Dried chili pepper small 2; Fennel seeds ½ tsp; Parsley 1 tuft

it br es fr de

511

Calories per serving

Lactose Free

Energy Kcal 511
Carbohydrates g 27.1
of which sugars g 2.6
Protein g 31.1
Fats g 31
of which saturated fat g 7.23
Fiber g 2.1
Cholesterol mg 88
Sodium mg 305

Difficulty: Very easy
Prep time: 15 min
Cook time: 15 min
Serving: 4
Cost: Average

PRESENTATION

Tuna belly cutlets are like bringing a bit of Sicily right into your kitchen. Seriously good. The ventresca, or tuna belly, is the highlight here—it’s the most prized part of the tuna, especially around Sicily where fresh catches are a big deal. People in Palermo have their own spin on this with the 'cotoletta alla palermitana.' Usually done with meat, but using thick, juicy slices of tuna belly? Way way better. This tuna cutlet recipe sticks close to tradition, grilling the fish so it ends up with a golden and crispy coating on the outside while staying super tender in the middle. And you know what? The aromatic breading, loaded up with fresh herbs and a hint of lemon zest, makes every bite pop with flavor. You get that classic crunch, but with the deep, moist richness of seafood you only find around the Mediterranean. For anyone who’s into tuna patties or easy fish cutlets, this dish has a way of winning people over—pretty much immediately.

Regional differences? Yeah, some folks swap in swordfish, but nothing beats the buttery flavor of real ventresca. Here's the deal—it's a cool example of how Sicilian food uses what’s fresh and local. The nearby Mediterranean Sea offers some of the best tuna around, and this dish shows off just how really, really good it can be. People say these tuna belly cutlets hit that sweet spot between old-school comfort food and something a little special, thanks to the crispy crust and that tender fish inside. It’s like tuna croquettes or fish cakes you find elsewhere, but the Sicilian version stands out because of its simple, straight-from-the-sea taste and that herb-packed breading. As a tuna cutlet recipe, it works as a main dish or even a seafood appetizer. And look, it goes with all sorts of sides, from lemony salads to roasted veggies. Trying out homemade tuna patties like these really lets you see why Sicilian traditions are still so popular—there’s just nothing quite like that first golden, crunchy bite. Really, it’s a tasty way to explore the rich flavors of Sicilian cuisine, offering a taste of the Mediterranean right in your own kitchen.

How to prepare Tuna Belly Cutlets

To prepare the tuna belly cutlets, first cut the belly into fillets 1 and, if it's too thick, butterfly it 2: you should obtain 4 pieces with a thickness of 0.6 inches 3.

In a container, pour the breadcrumbs, the chopped parsley 4, the crushed dried chilies 5, and the fennel seeds 6.

Add also the grated lemon zest 7, the grated garlic clove 8, and the salt 9. Mix well and set aside.

In another container, combine the oil, the lemon juice 10 and emulsify with a fork. At this point, start the breading: dip the cutlets first in the oil and lemon emulsion 11 and then in the breadcrumbs 12.

Repeat the operation by dipping the cutlets again in the emulsion 13 and covering them a second time with the breadcrumb mixture to get an even breading 14. Transfer the cutlets to a tray lined with parchment paper 15 and continue with the rest of the pieces.

Place the cutlets on a preheated grill 16 and cook over medium heat for about 4 minutes on each side, or until a nice golden crust has formed. To brown them faster, you can add a drizzle of oil during cooking on both sides 17. Once cooked, add a pinch of coarse salt on top and serve your tuna belly cutlets immediately 18!