ENTREES

Tuna flakes with mayonnaise


There was a time when my colleagues and I 
planned what to eat in the following day. Normally, each of us has assigned stuffs to bring and to feast on them in the pantry table. One day I lunched over tuna flakes, the best fish type and style I always want to eat. Although, during that meal time, there were around 4 main menus, my appetite was due to the one which made me eat a lot.
How to prepare Tuna Flakes with Mayonnaise? Simple but rock! You’ll never regret. Here are the steps: First, you need canned tuna flakes, mayonnaise and lettuce. Second, take the tuna flakes from the can and put them in the plate. Third, wash the lettuce and drain it totally. Fourth, spread the lettuce on the plate and place the tuna flakes on top of the lettuce. Lastly, mix the mayonnaise with the lettuce and tuna flakes. Better taste from best food for good health. Try it!
                                   
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                       TUNA FISH "KINILAW"

      Filipinos love to have something exotic. One of these is the raw tuna salad or tuna fish kinilaw. For others, this food might not be eatable due to fact that the fish is not cooked. However, to get red of the reddish appearance of the fish, there is a technique how to do it. This has already been a food specialty of the Philippines like in Visayan places. The fish is soaked in a strong  venigar (like the one coming from coconut wine which has been preserved for long time). After soaking, the texture of the fish changes and it appears to be cooked. Well,  this is a food known to those who have visited my country.

      To prepare tuna fish kinilaw for 5 persons, you must need the following ingredients:1/2 kl. tuna fish, sliced in cubes; 1/2 cup venigar; 1 large onion, minced; 1 clove garlic; chopped; 1/2 cup ginger, minced; 1 large cucumber; sliced; 1 green mango; sliced; 1 cup pineapple, sliced; 2 tbsps lemon (kalamansi) juice; siling labuyo (chili) and salt.

      Procedure: After washing and draining the fresh tuna fish, soak it into a venigar solution with salt for 2 hours (Others may soak it for 1 hour and 30 minutes).Cover it and set it aside. Then, when the time is over, remove the tuna fish from the solution and drain it. Put the soaked fish in a bowl. Add the following ingredients: onion, garlic, ginger, cucumber, mango, pineapple, chili and kalamansi juice. Mix all of these thoroughly. Add salt for you own taste.

     It is better eaten right after the preparation, paired with plain rice.