Filipino-style Tuna Sinigang

Ingredients

In this Filipino adaptation of Marmitako, the traditional Basque fish stew, we substitute the main ingredient of fresh tuna with locally available tuna in the Philippines. The flavors are also adjusted to suit the Filipino palate, incorporating the tangy and sour taste of tamarind soup, which is a common ingredient in Filipino cuisine. We alse have the original recipe for Marmitako, so you can check it out.

• 500g (1.1 lb) fresh tuna, cut into chunks 500g (1.1 lb) fresh tuna, cut into chunks
• 1 onion, sliced 1 onion, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, quartered 2 tomatoes, quartered
• 1 radish, sliced 1 radish, sliced
• 1 bunch of kangkong (water spinach), leaves separated 1 bunch of kangkong (water spinach), leaves separated
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 1 liter (4 cups) water 1 liter (4 cups) water
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, sauté the onions and garlic until fragrant.
2. 2.
   Add the tomatoes and cook until they start to soften.
3. 3.
   Add the tuna chunks and cook until they turn opaque.
4. 4.
   Pour in the water and bring to a boil.
5. 5.
   Stir in the tamarind paste and fish sauce, then reduce the heat to a simmer.
6. 6.
   Add the radish slices and cook until they are tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Just before serving, add the kangkong leaves and cook for a few minutes until wilted.
9. 9.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Tuna — Choose fresh tuna that is firm and has a bright color. If fresh tuna is not available, you can use canned tuna as a substitute. Drain the canned tuna before adding it to the dish.

Tips & Tricks

• Adjust the sourness of the soup by adding more or less tamarind paste according to your preference.
• For a spicier version, add a few pieces of chili pepper or a dash of chili powder.
• Feel free to add other vegetables like okra, eggplant, or long beans to enhance the flavors and textures.
• Serve the sinigang with a side of fish sauce and calamansi (Philippine lime) for an extra burst of flavor.
• Leftovers can be stored in the refrigerator for up to 2 days. The flavors tend to develop and intensify over time.

Serving advice

Serve the Filipino-style Tuna Sinigang hot in individual bowls, accompanied by steamed rice. It is common to have a separate plate of fish sauce and calamansi on the side for dipping or squeezing over the sinigang to enhance the flavors.

Presentation advice

Garnish the Tuna Sinigang with fresh kangkong leaves and a slice of tomato on top. The vibrant colors of the vegetables and the chunks of tuna will make the dish visually appealing. Serve it in a traditional Filipino clay pot or a large soup bowl to showcase its comforting nature.