Ingredients with Measurements:
- 1 lb fresh tuna, cubed
- 1 cup vinegar
- 1/2 cup calamansi juice
- 1 red onion, thinly sliced
- 1 thumb-sized ginger, peeled and minced
- 1 red chili pepper, sliced
- 1/2 cup coconut cream
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Sharp knife
- Cutting board
- Mixing spoon
- Serving dish
Step-by-step instructions:
1. In a mixing bowl, combine the cubed tuna, vinegar, calamansi juice, red onion, ginger, and red chili pepper.
2. Mix well and season with salt and pepper to taste.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to an hour.
4. After marinating, add the coconut cream and mix well.
5. Transfer to a serving dish and garnish with sliced red chili pepper and red onion.
Time:
Preparation time: 15 minutes
Marinating time: 30 minutes to an hour
Cooking time: None
Temperature:
Refrigerate at 40°F or below.
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 10g
Protein: 25g
Carbohydrates: 7g
Fiber: 1g
Sugar: 3g
Sodium: 190mg
Substitutions for ingredients:
- Tuna can be substituted with other fresh fish such as salmon or tilapia.
- Calamansi juice can be substituted with lime or lemon juice.
- Red onion can be substituted with white or yellow onion.
- Red chili pepper can be substituted with green chili pepper or jalapeño pepper.
- Coconut cream can be substituted with coconut milk or heavy cream.
Variations:
- Add diced tomatoes or cucumber for a refreshing twist.
- Use different types of vinegar such as apple cider or rice vinegar.
- Add chopped cilantro or parsley for added flavor.
Tips and tricks:
- Use fresh tuna for the best results.
- Make sure to marinate the tuna for at least 30 minutes to an hour to allow the flavors to meld together.
- Adjust the amount of vinegar and calamansi juice to your preference.
- Use a sharp knife to cube the tuna to prevent it from falling apart.
Storage instructions:
Store leftover kinilaw na tuna in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Kinilaw na tuna is best served cold and does not need to be reheated.
Presentation ideas:
Serve kinilaw na tuna in a shallow bowl or on a platter with sliced red chili pepper and red onion on top.
Garnishes:
Garnish with sliced red chili pepper and red onion.
Pairings:
Serve kinilaw na tuna with steamed rice or as an appetizer with crackers.
Suggested side dishes:
Serve with a side of grilled vegetables or a simple green salad.
Troubleshooting advice:
- If the kinilaw na tuna is too sour, add more coconut cream to balance the flavors.
- If the kinilaw na tuna is too salty, add more calamansi juice or vinegar to dilute the saltiness.
Food safety advice:
- Use fresh tuna and make sure to handle it properly to prevent foodborne illness.
- Refrigerate the kinilaw na tuna at 40°F or below to prevent bacterial growth.
Food history:
Kinilaw is a traditional Filipino dish that is similar to ceviche. It is typically made with fresh fish or seafood marinated in vinegar or citrus juice.
Flavor profiles:
Kinilaw na tuna is tangy, slightly spicy, and creamy.
Serving suggestions:
Serve kinilaw na tuna as an appetizer or as a main dish with steamed rice.
Related Categories
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Region: Philippine