Ginataang Paksiw na Tuna
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!
Ingredients
- 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
Tried this recipe?Let us know how it was!