Kinilaw na Tuna or raw fish salad is an appetizer dish that is usually consumed as “pulutan”; it is best
served along with cold beer. This recipe does not involve any manual cooking but the tuna meat is semi-
cooked once served. This is made possible by the acids in the vinegar (acetic acid) and calamansi or
lemon juice (citric acid). These mild acids slowly cook the fish meat when soaked for a few hours. This
recipe is popular in places where fresh seafood is abundant. Since the acid does not entirely cook the
fish meat the way frying or steaming does, it is possible that an unpleasant taste might develop in the
mixture if not so fresh fish meat is used.
INGREDIENTS :
2 lbs tuna; skinned, deboned, and cubed
1½ cup vinegar
3 tablespoons ginger, minced
1 large red onion, minced
2 teaspoon salt
1 teaspoon ground black pepper
½ cup lemon or calamansi juice
1 to 2 tablespoons red chilies, chopped
COOKING INSTRUCTIONS:
1.Place the cubed tuna meat in a large bowl then pour-in ¾ cups of vinegar.
2.Let stand for 2 minutes then gently squeeze the tuna by placing a spoon on top applying a little pressure.
3.Gently wash the tuna meat with vinegar. Drain all the vinegar once done. This will help reduce the fishy smell.
4.Add the remaining ¾ cup vinegar, calamansi or lemon juice, ginger, salt, ground black pepper, and red chilies then mix well.
5.Cover the bowl and refrigerate for at least 2 hours.
6.Top with minced red onions and serve (you may also add the red onions with the rest of the ingredients in step 4).
