Tuna Kinilaw
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How To Make Delicious Food
Tuna Kinilaw
Ingredients:
500 grams yellow fin tuna (sashimi-grade) cut into ½ inch by ½ inch cubes
Iodized salt and ground black pepper to taste
2/3 cup spiced white vinegar (or spiced sukang paombong)
4 teaspoons calamansi juice
2 teaspoons garlic, crushed
2 teaspoons ginger, julienned
½ cup white onions, thinly sliced
½ cup red onions, thinly sliced
4 bird’s eye peppers
1 ½ tablespoons finger pepper, sliced
3 tablespoons pork cracklings or chicaron, crushed
Iodized salt and ground black pepper to taste
2/3 cup spiced white vinegar (or spiced sukang paombong)
4 teaspoons calamansi juice
2 teaspoons garlic, crushed
2 teaspoons ginger, julienned
½ cup white onions, thinly sliced
½ cup red onions, thinly sliced
4 bird’s eye peppers
1 ½ tablespoons finger pepper, sliced
3 tablespoons pork cracklings or chicaron, crushed
Directions:
1. Place tuna cubes in a stainless steel bowl and season with iodized salt and gorund black pepper. Let stand for a few minutes.
2. Add the spiced white vinegar or sukang paombong, calamansi juice, garlic, ginger, white and red onions and birds eye and finger peppers.
3. Transfer mixture to a serving dish and top generously with crushed chicharon. Serve immediately.
1. Place tuna cubes in a stainless steel bowl and season with iodized salt and gorund black pepper. Let stand for a few minutes.
2. Add the spiced white vinegar or sukang paombong, calamansi juice, garlic, ginger, white and red onions and birds eye and finger peppers.
3. Transfer mixture to a serving dish and top generously with crushed chicharon. Serve immediately.
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