TUNA KINILAW

TOOLS AND EQUIPMENT

RECIPE

TUNA KINILAW
Ingredients Weight Equivalent
Tuna, fillet, thinly sliced (2 mm x 2 85 g ½ pack
mm)
Cane Vinegar 60 g ¼ cup
Calamansi juice, fresh 7.5 g ½ Tbsp
Ginger, skin – on, grated 10 g 1 Tbsp
Rock salt 4g 1 tsp
Black pepper, ground 0.50 g 1 pinch
(half of 1/8 tsp)
Siling Labuyo, seeded, chopped 3g 1 piece
Shallots, minced 10 g By weight
Siling Haba, seeded, diagonally 10 – 12 g 1 piece
sliced (bias) (1 mm x 1 mm thick)
Kamias, round, thinly sliced 25 g 1 piece
(2mm x 2mm )
Baby Red radish, round, thinly sliced 20 g 5 pieces
(1 mm x 1mm)
Tomato, seeded, fine julienne 10 g By weight
(2mm x 2mm)
Yield 1 serving

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 TUNA KINILAW
PREPARATION PROCEDURE

1. Mix salt and pepper in 2. Add ginger. 3. Mix well.

vinegar.

4. Add green pepper. 5. Add red onion. 6. Add calamansi juice.

7. Add sliced kamias. 8. Add in the red radish. 9. Season with pepper.

10. Mix well, but do so 11. Make thin fillet slices Tuna fillets.
gently. out of the tuna meat
about 2 mm thick CRITICAL POINT:
ENDPOINT: Consume by = DTP
Ingredients well-blended. + 12 hours at Chiller

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 TUNA KINILAW
PROCEDURE CONTINUATION

12. Add tuna fillets in 13. Marinate for 2 minutes.
kilawin mixture.
CRITICAL POINT:
Do not over marinate. This will
make the fish cook in vinegar
14. Overlap the fillets
in a pile one after the
other.

15. Pour a portion of 16. Topped fillets with 17. Arrange the red
the kilawin mixture. kamias and tomato radish slices on top.
slices.

DINE IN

18. Garnish with

chopped labuyo

TAKE OUT

Kilawin Salmon: P – 250

Plastic Fork
Take out bag

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