Name: Ginataang Tambakol
Prep time: 20 min
Cook time: 30 min
Yield: 4–5
Cuisine: Filipino
Ingredients: 800 g tambakol or yellowfin tuna steaks, 2–3 cm thick; 1 teaspoon salt; 2 tablespoons oil; 5 cloves garlic, minced; 1 onion, sliced; 1 thumb ginger, julienned; 2 cups coconut milk; 1/2 cup coconut cream; 2 tablespoons fish sauce; 2 long green chilies; 2 cups pechay, mustard greens, or malunggay leaves; 1 tablespoon cane vinegar or calamansi juice, optional; Black pepper, to taste

Method

Pat the tuna dry and season lightly with salt. Sear in oil for about 1 minute per side, only to firm the surface, then set aside.
In the same pan, sauté garlic, onion, and ginger until fragrant.
Pour in coconut milk and season with fish sauce and pepper. Bring only to a gentle simmer.
Add chilies and return the tuna in a single layer. Cover loosely and simmer 5–7 minutes, depending on thickness.
Turn once and add coconut cream. Keep the heat low so the sauce remains smooth.
Add greens around the fish and cook just until wilted and the tuna is opaque at the centre.
Taste and brighten with vinegar or calamansi only after switching off the heat.
Rest for 3 minutes and serve with rice, spooning coconut sauce around each steak.

Ingredients

Method

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