🔥 Grilled Tuna Panga

Seafood · Main ingredient: Tuna · ⏱ 30 min · Serves 5 · ~₱255 · Best for: Dinner, Lunch, Snack

Ingredients

• 1.75 kg 1 whole tuna panga (tuna jaw/collar), about 1.5-2 kg
• 1 tbsp Salt
• 1 tsp Ground black pepper
• 3 tbsp Calamansi juice
• 2 tbsp Cooking oil
• 4 tbsp Soy sauce (for dipping sauce)
• 3 tbsp Calamansi juice (for dipping sauce)
• 2.5 pc Pieces siling labuyo, chopped (for dipping sauce)
• 1 pc Small onion, chopped (for dipping sauce)

Instructions

1. Clean the tuna panga thoroughly, removing any residual scales or blood, and pat dry.
2. Rub the tuna jaw generously with salt, pepper, and calamansi juice, and marinate for 20-30 minutes.
3. Brush with cooking oil before grilling to prevent sticking.
4. Preheat a charcoal grill to medium-high heat.
5. Grill the tuna panga for 10-15 minutes per side (depending on thickness), turning occasionally, until the flesh is opaque, flaky, and slightly charred on the outside.
6. While grilling, prepare the dipping sauce by combining soy sauce, calamansi juice, chopped siling labuyo, and onion.
7. Remove from the grill once fully cooked and let rest for a few minutes.
8. Serve hot with the soy-calamansi dip, steamed rice, and a side of atchara or ensaladang mangga.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.