Cherry & Dennis Helper Habitat

Filipino Tuna Kinilaw

菲律賓酸橘醋漬吞拿魚 Kinilaw

Filipino Tuna Kinilaw — finished dish

Total time: 20 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Fresh tuna is briefly cured in cane vinegar and calamansi with ginger, onion and chilli.

01

Ingredients

Main ingredients

500 g sashimi-grade tuna
100 g red onion
20 g ginger
2 pieces green chilli
150 g cucumber

Curing marinade

120 ml cane vinegar
60 ml calamansi juice
1 tsp salt
1/2 tsp black pepper

Filipino Tuna Kinilaw — ingredients

02

Tools

knife
cutting board
glass bowl
sieve

Filipino Tuna Kinilaw — tools

03

Steps

Filipino Tuna Kinilaw — Keep tuna cold and cut into two-centimetre cubes

Step 1

Keep tuna cold and cut into two-centimetre cubes

Keep tuna cold and cut into two-centimetre cubes.

Filipino Tuna Kinilaw — Slice onion thinly, rinse in cold water and drain

Step 2

Slice onion thinly, rinse in cold water and drain

Slice onion thinly, rinse in cold water and drain.

Filipino Tuna Kinilaw — Julienne ginger and slice chilli

Step 3

Julienne ginger and slice chilli

Julienne ginger and slice chilli.

Filipino Tuna Kinilaw — Seed cucumber and dice finely

Step 4

Seed cucumber and dice finely

Seed cucumber and dice finely.

Filipino Tuna Kinilaw — Chill a glass bowl for five minutes

Step 5

Chill a glass bowl for five minutes

Chill a glass bowl for five minutes.

Filipino Tuna Kinilaw — Place tuna in the cold bowl

Step 6

Place tuna in the cold bowl

Place tuna in the cold bowl.

Filipino Tuna Kinilaw — Add cane vinegar and toss

Step 7

Add cane vinegar and toss

Add cane vinegar and toss.

Filipino Tuna Kinilaw — Rest five minutes, then drain most vinegar

Step 8

Rest five minutes, then drain most vinegar

Rest five minutes, then drain most vinegar.

Filipino Tuna Kinilaw — Add calamansi, salt and black pepper

Step 9

Add calamansi, salt and black pepper

Add calamansi, salt and black pepper.

Filipino Tuna Kinilaw — Fold in onion, ginger, chilli and cucumber

Step 10

Fold in onion, ginger, chilli and cucumber

Fold in onion, ginger, chilli and cucumber.

Filipino Tuna Kinilaw — Chill five minutes for flavours to blend

Step 11

Chill five minutes for flavours to blend

Chill five minutes for flavours to blend.

Filipino Tuna Kinilaw — Plate and serve immediately while cold

Step 12

Plate and serve immediately while cold

Plate and serve immediately while cold.

Common mistakes

Use only sashimi-grade tuna kept continuously cold; vinegar does not make unsafe fish safe.

Tips

Cure only after cutting so the tuna stays firm.