Ginataang Tuna

5 from 1 reviews


  • 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


  1. Season the tuna slices with salt and pepper.
  2. Heat oil in a pan and fry the tuna until half cooked or fully cooked. Remove from pan and set aside.
  3. Remove half of the oil from the pan. Sauté the garlic, onion, ginger, and tomato.
  4. Add the coconut cream and coconut milk. Simmer for 5 minutes.
  5. Add the patis. Mix well.
  6. Add the fried tuna slices and finger chillies. Cover and simmer for 5 minutes.
  7. Add the vinegar and bring to a boil.
  8. Add the pechay and cover. Let it simmer until the pechay gets wilted.
  9. Serve with steamed rice. Enjoy!