Name: Tuna Ceviche (Kinilaw)
Prep time: 15 min
Cook time: 30 min
Yield: 2
Ingredients: 1/2 kilo of tuna fillets (Sardines, Pilchards or Marlin fillets can be used instead); 1 medium ginger, peeled and sliced; 1 head of garlic, peeled and crushed; 2 white onion, thinly sliced; 2 green chili peppers, cut into thick diagonal slices; 1 red or green bell pepper, diced; 2 cups of vinegar; 1/2 cup of kalamansi juice; 1 1/2 cup of coconut milk; salt and pepper to taste

(Photo Credit: Well of Wishes)

Tuna Ceviche (Kinilaw)

September 10, 2015

by Zoe P

Category Dinner Filipino Tuna

This is a traditional Filipino recipe which is quite similar to a South American Ceviche. It is best prepared with fresh fish and chilled with a side of rice of your choice.

Persons

Prep Time

15 minutes

Cook Time

30 minutes

Notes

Use as many or as little chilies as you like, the less spice the better for me.
Server after chilling for 30 minutes or you could leave it to chill overnight for best results.
If you can't find Kalamansi then substitute this with lime or lemon juice.

Ingredients

1/2 kilo of tuna fillets (Sardines, Pilchards or Marlin fillets can be used instead)
1 medium ginger, peeled and sliced
1 head of garlic, peeled and crushed
2 white onion, thinly sliced
2 green chili peppers, cut into thick diagonal slices
1 red or green bell pepper, diced
2 cups of vinegar
1/2 cup of kalamansi juice
1 1/2 cup of coconut milk
salt and pepper to taste

Instructions

If using smaller fish, make sure that you fillet the fish moderately thin and without bones and skin. Then cut the fillet into cubes. If using steaks or larger fillets then just cut into cubes. Throw fish cubes into a bowl and sprinkle with some salt and pepper, mix ingredients well.
Pour in the vinegar, mix through, place mixture it in the fridge for and hour.
Drain the excess marinade. Put in the rest of the ingredients, mix all ingredients through.
Put it back in the refrigerator and let it chill for about.
Serve it cold with steamed or fired rice.

images

Tuna and spinach mornay with Mash

November 26, 2020

by host

Cuisine French

Category Uncategorised

This is an easy tuna recipe, perfect for a summer afternoon.

Persons

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

1 hour

Ingredients

50g Butter
150g (or 1 medium) brown onion
1/4 cup Plain flour
2 cups Milk (warmed)
150g Baby spinach leaves
425g Can of tuna in spring water
2tbsp Lemon juice
400g Potatoes (coarsely chopped)
300g Celeriac (coarsely chopped)
2tbsp Milk
30g Butter
1/4 cup Grated parmesan cheese

Instructions

Potato and Celeriac Mash: Boil, steam or microwave potato and celeriac separately until tender then drain. Combine the potato and celeriac in a large bowl, mash with milk and butter until smooth. Stin in cheese and cover to keep warm.
Melt butter into a medium size saucepan, cook the onion and stir for about five minutes or until softened. Add flour and stir the mixture until it thickens and bubbles. Gradually add the milk, stir until the mixture boils and thickens. Remove from heat and stir in the spinach, tuna and lemon juice.
Preheat Grill.
Spoon the tuna mixture into a shallow heatproof dish (which can hold 1.5 litres). Top with potato and celeriac mash. Grill until lightly golden.
Serve and enjoy!