Kinilaw na Tuna sa Calamansi

Fresh tuna cubes cured in vinegar and calamansi with ginger, onion, and chili. It is bright, lean, and served chilled as a no-rice ulam.

Estimated cost: ₱360–₱400

Prep 35 min · Total 35 min · Serves 1

Nutrition per serving: 276 kcal · 52 g protein · 10 g carbs · 3 g fat

Ingredients

• 180g sashimi-grade tuna, cubed
• 1/4 cup calamansi juice
• 1/4 cup red onion, thinly sliced
• 1 tbsp ginger, minced
• 1 pc siling labuyo, sliced
• 3 tbsp cane vinegar
• 1/4 tsp salt
• 1 pinch black pepper

Steps

1. Pat the tuna cubes very dry with paper towels, then place them in a chilled glass or stainless bowl.
2. Sprinkle the tuna with salt and black pepper, then add ginger, red onion, siling labuyo, vinegar, and calamansi juice.
3. Toss gently for 20 to 30 seconds only, just until every cube is coated; avoid mashing the fish.
4. Cover and refrigerate for 25 minutes, stirring once halfway through, until the tuna exterior turns pale while the center remains pink.
5. Taste the curing liquid; add a small pinch of salt if needed, then drain off excess liquid if you prefer a cleaner bite.
6. Serve immediately while cold, with the onions still crisp and the tuna glossy.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).