Ginataang Yellow Fin Tuna

Ginataang Yellow Fin Tuna

When thinking of a healthy, comforting lunch dish — Ginataang Tuna (Tuna in Coconut Milk) always come to mind. It’s because anything with coconut milk yields rich, creamy comforting dishes, and tuna –well, it’s healthy and delicious. Today, we happen to find Yellow Fin Tuna at the market, at dahil favorite ni DaddyDoodleDoo ang fish na to — Alam na, Ginataang Yellow Fin Tuna ang tanghalian!

It’s very easy to cook. All you have to do is season the tuna slices with salt and pepper and fry it until it’s half-cooked. Then sauté the garlic, onion, and ginger and add the coconut milk and cream when fragrant. Simmer this for about 5 minutes before adding the fried tuna slices and patis. Add the finger chillies and simmer again. When it’s already simmering, pour in the vinegar and let it simmer until the acid evaporates. Lastly, add the pechay and continue to simmer until it’s wilted.

Ginataang Yellow Fin Tuna
Ginataang Yellow Fin Tuna, Talaba, Steamed Okra with Bagoong Isda

At dahil nakakita rin ako ng fresh talaba — syempre nasira ang budget at napadagdag ito sa tanghalian..heehee. I also added steamed Okra for additional veggie serving and nutrition.

Happy lunching!


Ginataang Yellow Fin Tuna

  • Author: Peachy Adarne


  • 1kg yellow fin tuna, sliced
  • salt and pepper
  • cooking oil for frying
  • 5 cloves garlic, chopped finely
  • 1 onion, chopped
  • 1-inch knob of ginger, sliced
  • coconut cream from 1 large coconut (kakang gata)
  • 1 cup coconut milk from the same coconut (2nd piga)
  • 1 tbsp patis
  • 2 pcs finger chili
  • 1/3 cup vinegar
  • 2 bunch pechay


  1. Season the yellow fin 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, and ginger.
  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!

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






my photos on delishbook