Kinilaw na Tuna

Ingredients

Instructions

1. 1

   Chill a mixing bowl if possible. Dice the sashimi-grade tuna into even 1.5 cm cubes so it cures evenly, then thinly slice the onion and chili and finely julienne the ginger. Even cuts help the fish season uniformly and keep the texture neat.

2. 2

   In the chilled bowl, combine the coconut vinegar and calamansi juice. Add the tuna and toss gently for 1 minute so every piece is coated. This first acidic contact firms the outside of the fish without making it tough.

3. 3

   Add the onion, ginger, chili, sea salt, and black pepper. Toss gently, then let the mixture stand for 5 minutes. The tuna should look slightly opaque on the surface but still moist and tender in the center.

4. 4

   Fold in the thick coconut milk just before serving. Taste and adjust with a little more salt or calamansi if needed; the finished kinilaw should be bright, creamy, and sharply seasoned, not overly sour.

5. 5

   Transfer to serving bowls and serve immediately with sliced cucumber on the side. For the best texture, eat it cold and freshly mixed rather than leaving it to sit too long in the acid.

Nutrition per serving

Notes

• •Use only very fresh, sashimi-grade tuna from a trusted source; this dish is not suitable for regular supermarket raw fish of uncertain handling.
• •If calamansi is unavailable, use an equal amount of fresh lime juice, though the flavor will be slightly less floral.
• •For a milder version, remove the chili seeds or reduce the chili by half.
• •If you prefer a firmer cure, rest the dressed tuna for up to 8 minutes total, but much longer can make it chalky.

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