KINILAW NA TUNA RECIPE

Kinilaw na Tuna

         Kinilaw na Tuna or crude fish plate of mixed greens is a starter dish that is typically devoured as "pulutan"; it is best served alongside icy brew. This formula does not include any manual cooking but rather the fish meat is semi-cooked once served. This is made conceivable by the acids in the vinegar (acidic corrosive) and calamansi or lemon juice (citrus extract). These gentle acids gradually cook the fish meat when splashed for a couple of hours.

        This recipe is prominent in places where new fish is plenteous. Why new? Just the freshest fish cuts (or any white fish meat) can be utilized for this formula for best outcomes. Since the corrosive does not by any means cook the fish meat the way fricasseeing or steaming does, it is conceivable that an unpalatable taste may create in the blend if not all that new fish meat is utilized – your mouth and tongue may likewise feel bothersome

Ingredients

• 2 pounds tuna; skinned, de-boned, and cubed
• 3 tablespoons ginger, minced
• 1 large red onion, minced
• 2 teaspoon salt
• 1½ cup vinegar
• 1 teaspoon ground black pepper
• ½ cup lemon or calamansi juice
• 1 to 2 tablespoons red chillies, cut

Procedures

1. Put the cubed tuna meat in a large bowl then pour-in ¾ cups of vinegar.
2. Let it be there for 2 minutes then gently squeeze the tuna by placing a spoon on top applying a little pressure.
3. Gently wash the tuna meat with vinegar. Drain all the vinegar once done. This will help reduce the fishy smell.
4. Add the remaining ¾ cup vinegar, calamansi or lemon juice, ginger, salt, ground black pepper, and red chilies then mix well.
5. Cover the bowl and refrigerate for at least 2 hours.
6. Top with minced red onions and serve (you may also add the red onions with the rest of the ingredients in step 4).
7. Dine and Enjoy!