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.
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