Tuna Sushi Roll is a type of Sushi made from shari (cooked rice with vinegar) and raw tuna. This is also known as Tekkamaki.
Tuna Roll can be done in many ways. There are versions wherein the nori covers the entire roll, while others are rolled in such a way that the nori stays inside – just like California roll.
Here is a delicious dish that you can serve during lent: Tuna Casserole.
This tuna pasta recipe is quick and easy to prepare. All you need to do is mix the ingrdients and then bake. Most of the ingredients for this recipe are common. You can easily find them in your favorite grocery.
I like this dish because it is rich and creamy. The flavor of tuna blends well with the other ingredients. I also like the crunch that the french fried onion brings.
Sinigang na Panga ng Tuna is another variation the famous soup dish of the Philippines, Sinigang. Almost any meat or seafood can be used in making sinigang while the sour component is not limited to tamarind alone (tamarind is the main component of the commercialized sinigang mix pouches): guava, bilimbi (kamias), and green mangoes are just a few of the sour fruits that can be used to make this dish.
The seafood used in cooking seafood sinigang usually depends on the most abundant catch of the region. In places wherein tuna (or bariles) is abundant, “sinigang na panga ng tuna” and “sinigang na tuna belly” is more likely to be in the menu.
What are the other seafood sinigang that you’ve tried? What is the most unusual seafood sinigang that you have had so far?
Try this Sinigang na Panga ng Tuna recipe and let us know your thoughts by commenting.
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. Why fresh? Only the freshest tuna slices (or any white fish meat) can be used for this recipe for best results. 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 – your mouth and tongue might also feel itchy.
I love to have this appetizer especially when cold beer is around. Just like the Ceviche (a similar dish wherein the fish meat is marinated only in citric acid), there is nothing like a semi-cooked sour fish appetizer to refresh my palate.
Of course, there are several variations of kinilaw around. Some of you might have your own version, how about sharing it with us?
Try this Kinilaw na Tuna recipe and don’t be shy to send-in your feedback.
Jennifer Adams-Juan of Diet Motivator is kind enough to share one of her healthy recipes: Tofu Steak Fried in Honey and Rosemary with Tuna & Tomato Sauce.
