“Inihaw na Panga ng Tuna,”(pronounced: EE-nee-haw nah Pahng-gah), or grilled Tuna collar, stands as a cherished culinary gem in the Philippines. This dish embodies a profound fishing heritage and holds a prominent place in both everyday Filipino cuisine and festive celebrations.
Grilled tuna collar is a delectable seafood dish that showcases the succulent and flavorful meat found in the collar section of the tuna. The collar, located just behind the gills, is prized for its tender, fatty flesh, which becomes incredibly moist and flavorful when grilled. Grilled tuna collar is often served with a side of rice, steamed vegetables, and a dipping sauce, making it a favorite among seafood lovers for its exceptional taste and texture.
Inihaw na Panga ng Tuna (Grilled Tuna Collar)
Ingredients
- 1 whole Tuna Panga (tuna collar)
- 1/4 cup soy sauce
- 1/4 cup calamansi juice (or lime juice as a substitute)
- 4 cloves garlic minced
- 1 tsp freshly ground black pepper
- 1/4 cup cooking oil
- Banana leaves or aluminum foil for wrapping (if available)
- salt to taste
Instructions
- Cleanthe Tuna Panga: Rinse the tuna jaw under cold running water to remove any remaining blood or impurities. Pat it dry with paper towels.
- Marinate the Tuna Panga: In a bowl, combine the soy sauce, calamansi juice (or lime juice), minced garlic, and black pepper to create the marinade. Place the TunaPanga in a shallow dish or a resealable plastic bag. Pour the marinade over the tuna jaw, making sure it's evenly coated. Marinate the tuna in the refrigerator for at least 30 minutes to allow the flavors to penetrate.
- Preheat the Grill: Prepare a charcoal or gas grill and heat it to medium-high heat.
- Prepare Banana Leaves or Aluminum Foil (Optional): If you have banana leaves, wilt them briefly over an open flame to make them more pliable.
- Place the marinated Tuna Panga on the banana leaves or aluminum foil for wrapping.
- Grill the Tuna Panga: Place the Tuna Panga on the grill, making sure it's well-drained from excess marinade. Grill each side for about 10-15 minutes or until the tuna jaw is cooked through and has grill marks. Baste it with cooking oil while grilling to prevent it from drying out.
- Check for Doneness: You can check for doneness by inserting a fork or knife into the thickest part of the tuna; it should flake easily.
- Serve: Once the Tuna Panga is done, remove it from the grill and transfer it to a serving platter. Serve hot with steamed rice and a dipping sauce made from soy sauce and calamansi juice. You can also add some sliced tomatoes and onions for garnish. Enjoy your Inihaw na Panga ng Tuna, a delicious and flavorful Filipino dish!
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