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Kinilaw na Tuna

Prep Time2 hrs
Cook Time1 min
Total Time2 hrs 1 min
Servings: 6
Author: Vanjo Merano


  • 2 lbs tuna; skinned deboned, and cubed
  • 1 1/2 cup vinegar
  • 3 tablespoons ginger minced
  • 1 large red onion minced
  • 2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 cup lemon or calamansi juice
  • 1 to 2 tablespoons red chilies chopped


  • Place the cubed tuna meat in a large bowl then pour-in 3/4 cups of vinegar.
  • Let stand for 2 minutes then gently squeeze the tuna by placing a spoon on top applying a little pressure.
  • Gently wash the tuna meat with vinegar. Drain all the vinegar once done. This will help reduce the fishy smell.
  • Add the remaining 3/4 cup vinegar, calamansi or lemon juice, ginger, salt, ground black pepper, and red chilies then mix well.
  • Cover the bowl and refrigerate for at least 2 hours.
  • Top with minced red onions and serve (you may also add the red onions with the rest of the ingredients in step 4).
  • Share and enjoy!


Serving: 6g