Ginataang Paksiw na Tuna

Ginataang Paksiw na Tuna combines two classic cooking methods into one mouthwatering dish. The moist fish and tangy, rich, creamy flavors paired with steamed rice will surely be a dinner hit!

Ginataang Paksiw na Tuna is a Filipino dish where the fish is first cooked paksiw style and then turned into a ginataan. 

Paksiw is a cooking method where food is simmered in vinegar and aromatics, whereas ginataan refers to traditional Filipino dishes cooked in coconut milk. in this recipe, the tuna is simmered gently until cooked, and green chilis are added for a kick of heat and pechay to extend servings.

Ingredient notes

• Yellowfin Tuna– locally known as tambakol in the Philippines.
• Aromatics – onion, garlic, peppercorns, and ginger help build flavor
• Vinegar– use palm or cane vinegar for a more authentic taste
• Coconut milk– adds richness and creaminess. Freshly-pressed coconut milk delivers the best flavor; however, canned coconut milk provides a convenient alternative.
• Chili Peppers- finger chilis or siling haba add a delicious kick of spice.
• Pechay– you can use other leafy vegetables such as bok choy, malunggay leaves, or spinach. You can also add other vegetables like eggplant or ampalaya to extend servings.

Cooking tips

• Cook off the strong vinegar flavor by allowing it to boil uncovered and without stirring for a few minutes.
• Once you add the coconut milk, do not allow the mixture to boil, as it will curdle and separate.

How to serve and store

• Ginataang Paksiw na Tuna makes a filling and delicious main dish for lunch or dinner. Serve with steamed rice or fried rice and spiced fish sauce for dipping.
• Do not keep the dish outside refrigeration for an extended period, as it contains coconut milk and will spoil quickly, especially in warmer weather.
• You may reheat it in the microwave or stovetop over medium-low heat.
• Allow the leftovers to cool completely and store in an airtight container. Refrigerate for up to 3 days.

Ginataang Paksiw na Tuna

Lalaine

The zesty, rich, and creamy flavors of this Ginataang Paksiw na Tuna will definitely make your mouth water. This recipe combines two traditional cooking techniques into one delectable dish. Perfect with steamed rice!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Filipino

Servings 4 Servings

Calories 497 kcal

Ingredients

  

1x2x3x

• 1 1/2 pounds yellowfin tuna, sliced into serving portions
• rock salt
• 2 thumb-sized ginger, peeled and julienned
• 1 onion, peeled and sliced
• 1 head garlic, peeled and crushed
• 1/2 teaspoon crushed black peppercorns
• 1 cup palm vinegar
• 2 cups coconut milk
• 2 pieces green chili peppers
• 2 bunches pechay, ends trimmed and leaves separated

Instructions

 

• Season tuna with rock salt.
• In a pan, layer ginger, onions, and garlic. Place tuna and then add the remaining ginger, onions, and garlic on top.
• Add crushed black peppercorns and palm vinegar.
• Boil, uncovered and without stirring for 3 to 5 minutes.
• Cover and cook for about 15 minutes or until the liquid is reduced.
• Add coconut milk.
• Lower heat, cover, and cook for 10 to 15 minutes until reduced and thickened.
• Add green chili peppers.
• Add pechay. Cover and continue to cook until leaves are wilted.
• Serve hot.

Video

Notes

• Cook off the strong vinegar flavor by allowing it to boil uncovered and without stirring for a few minutes.
• Once you add the coconut milk, do not allow the mixture to boil, as it will curdle and separate.

Nutrition

Calories: 497kcalCarbohydrates: 18gProtein: 51gFat: 26gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 66mgSodium: 370mgPotassium: 2137mgFiber: 5gSugar: 6gVitamin A: 18872IUVitamin C: 195mgCalcium: 494mgIron: 9mg

Keyword ginataang paksiw na tuna

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