Ginataang Tuna
- 4 tuna slices (about 800g)
- salt and pepper
- cooking oil for frying
- 3 cloves garlic, chopped finely
- 1 onion, chopped
- 1-inch knob of ginger, sliced
- 1 tomato, chopped
- coconut cream from 1 large coconut (kakang gata)
- 1/2 cup coconut milk from the same coconut (2nd piga)
- 1 tbsp patis
- 2 pcs finger chili
- 1/4 cup vinegar
- 2 bunch pechay
- Season the tuna slices with salt and pepper.
- Heat oil in a pan and fry the tuna until half cooked or fully cooked. Remove from pan and set aside.
- Remove half of the oil from the pan. Sauté the garlic, onion, ginger, and tomato.
- Add the coconut cream and coconut milk. Simmer for 5 minutes.
- Add the patis. Mix well.
- Add the fried tuna slices and finger chillies. Cover and simmer for 5 minutes.
- Add the vinegar and bring to a boil.
- Add the pechay and cover. Let it simmer until the pechay gets wilted.
- Serve with steamed rice. Enjoy!