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Kilawin Tuna - Filipino Tuna cooked in Vinegar Recipe Video
|Yellow fin tuna fillet||1 Kilogram|
|Minced ginger||2 Tablespoon|
|Red onion||1 Large, thinly sliced|
|Jalapeno||2 Large, diagonally cut into 1/4 inch slices|
|Chopped red bell pepper||2 Tablespoon|
|Chopped green bell pepper||2 Tablespoon|
|Vinegar||1 Cup (16 tbs)|
|Salt||1 Teaspoon (to taste)|
|Pepper||1 Teaspoon (to taste)|
Calories 656 Calories from Fat 46
% Daily Value*
Total Fat 5 g7.8%
Saturated Fat 1.2 g6.1%
Trans Fat 0 g
Cholesterol 225 mg75%
Sodium 1181.4 mg49.2%
Total Carbohydrates 21 g7%
Dietary Fiber 4.8 g19.1%
Sugars 13.9 g
Protein 119 g238.9%
Vitamin A 18.7% Vitamin C 89.1%
Calcium 12.8% Iron 22.2%
*Based on a 2000 Calorie diet
1.Wash the fillet and trim away skin and bones.
2.Cut into one inch cubes.
3.In a glass bowl, place the cubed tuna.
4.Season with salt and pepper. Mix well.
5.Pour in the vinegar to cover the tuna well.
6.Cover loosely and refrigerate for an hour.
7.Drain the fish of the excess vinegar.
8.Add the lemon juice, chili peppers, bell pepper, ginger and onion.
9.Mix well and chill for another 20 minutes.
10.Add salt and vinegar to taste again. Mix well.
When eating kinilaw, remember to eat each piece of fish with a few pieces of onions as well. It makes the experience of eating kinilaw really memorable.