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  • Tuna Kilawin

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    Barra de Cobra
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    This document provides a recipe for tuna kilawin that is an excellent source of niacin and promotes normal digestion and healthy skin. The recipe makes 6 servings and includes 3/4 kg of tuna fillet cut into cubes and marinated in calamansi juice, red cane vinegar, pineapple tidbits, bell peppers, red onion, chili peppers, ginger, green onions, and coconut milk. The tuna is soaked in the marinade for 15 minutes before mixing everything together and seasoning it with salt and pepper.

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    This document provides a recipe for tuna kilawin that is an excellent source of niacin and promotes normal digestion and healthy skin. The recipe makes 6 servings and includes 3/4 kg of tuna fillet cut into cubes and marinated in calamansi juice, red cane vinegar, pineapple tidbits, bell peppers, red onion, chili peppers, ginger, green onions, and coconut milk. The tuna is soaked in the marinade for 15 minutes before mixing everything together and seasoning it with salt and pepper.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    12 views1 page

    Tuna Kilawin

    Uploaded by

    Barra de Cobra
    This document provides a recipe for tuna kilawin that is an excellent source of niacin and promotes normal digestion and healthy skin. The recipe makes 6 servings and includes 3/4 kg of tuna fillet cut into cubes and marinated in calamansi juice, red cane vinegar, pineapple tidbits, bell peppers, red onion, chili peppers, ginger, green onions, and coconut milk. The tuna is soaked in the marinade for 15 minutes before mixing everything together and seasoning it with salt and pepper.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    Tuna Kilawin Excellent source of Niacin- promotes normal digestion and healthy skin

    Makes 6 servings

    3/4 kg (750 g) tuna fillet (yellow fin), deboned and cut into 1/4 inch cubes 4 tbsp (64 g) calamansi juice 1/4 cup + 3-1/2 tbsp (110 g) DEL MONTE Red Cane Vinegar 2 pouches (155 g each) DEL MONTE Pineapple Tidbits, drained (reserve 3 tbsp syrup) 50 g each red and green bell peppers, diced 3 tbsp (42 g) finely chopped red onion 2 pc (2 g) siling labuyo, sliced crosswise 2 tbsp (20 g) finely chopped ginger 2 pc (16 g) siling sigang, seeded, sliced 2 tbsp (30 g) thick coconut milk 1/4 cup (16.25 g) chopped green onions

    1. IN a bowl, soak fish in calamansi juice and 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) for 15 minutes in the ref. Add remaining pineapple syrup, mix and squeeze fish.

    2. TO the fish, add DEL MONTE Vinegar, reserved pineapple syrup and remaining ingredients. Season with 1 tsp iodized fine salt and 1/4 tsp ground black pepper. Let stand for few minutes in the ref. Add coconut milk just right before serving.

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