3 Ways to Cook One Big Tuna

Have you ever bought a big fish and think you cannot simply fry it all? Well, I did, last week during the Holy Week. I thought of cooking it into three different dishes. This is what I did.

1. Tinolang Tuna (fish soup)




Ingredients:

5 stalks spring onion
2 large tomatoes
ginger, cut julienne style
pepper
salt to taste
head of tuna (cut in half, lengthwise)

Procedure:

Wash tuna and set aside.
Slice spring onions and tomatoes.
In a pot, boil water. When the water boils, add fish and spices. Continue to boil for 10 minutes. Add salt and pepper to taste. Serve hot.

2. Grilled Tuna Tail



Ingredients:

half of the tuna body (portion with the tail)
oil, chopped onions, pepper, lemon juice or kalamansi for marinade
salt

Procedure:

Rub salt on fish
Soak in marinade sauce for one hour
Grill tuna and brush with marinade sauce until done.
Serve hot.

3. Kinilaw na Tuna (Raw Tuna with Vinegar Sauce and Spices)



Ingredients:

middle half of tuna, deboned and cut into strips
1 cup coconut vinegar
kalamansi or lemon, sliced
4 onions (sliced)
4 large tomatoes (not very ripe, sliced)
ginger, thinly sliced
5 pcs fresh hot chili
salt to taste

Procedure:

Wash tuna then slice into strips, about 1 inch wide and half inch thick.
Put fish in a deep bowl, then add vinegar. Mix the rest of the ingredients and season with salt.

Note: If you like this to be creamy, you can also add half a glass of pure coconut milk. Reduce the vinegar to half a glass then mix all ingredients.