Saturday, August 7, 2010


(6 servings)


½ kilo tuna fillet

2 garlic head, minced

½ cup minced ginger

1 chilli pepper, chopped

2 finger pepper, sliced diagonally

1 bell pepper, cleaned, seeded

1 cup white vinegar

¼ cup coconut milk

Salt and ground black pepper


· Rinse the tuna fillet with water, clean it by removing the left skin and bone. Sliced into 1 inch or bite size.

· Place it into a bowl and season it with salt and ground black pepper. Mix very well, pour the white vinegar and mix again. Cover and set aside for 2 hours.

· Remove the stock of the fillet, add the calamansi extract, garlic, chillies, bell pepper, ginger and onion. Mix well, and set aside for 30 minutes.

· Add the coconut milk, mix again.

· Place the Kilawing Tuna into a serving plate, then serve cold.

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