Another Bicol original, Adobadong Turingan recipe is basically stewing Tuna is coconut milk, vinegar and spices. This Bicolano tuna recipe is quite similar to Paksiw and Adobo recipe, but Adobo does not require vinegar in it.

You can add some vegetables to Adobadong Turingan(Tuna), if desired. You can do with pechay(bok choy) or in this case, Mel added carrots with it. It can also be spiced if you’re fond of spicy dishes. Mel’s Adobadong Turingan recipe is made exactly like her Adobadong Manok, the obvious difference is the meat ingredient.

Ingredients: 4-6 servings

2 lbs. tuna fish cut in quarters(bone-in)
1 can(12 oz.) coconut milk
3 cloves garlic, chopped
1 small sliced onions
1 thumb size minced ginger
2 chili peppers
5 tbsp. vinegar

Cooking Preparation:

  1. Clean and cut fresh tuna into 4 quarters. Place tuna cubes on a pot, follow it up with garlic, ginger, onions, then add 5 tbsp. of vinegar in the mix.
  2. Gently sauté the ingredients, let it simmer for 10-15 minutes, then pour the can of coconut milk on it. Drop the 2 pieces of chili peppers and let it simmer for 15-25 minutes more.
  3. Turn off heat. Serve Mel’s delicious Adobadong Turingan hot, with steamed rice. What a delicious, Bicolano Tuna recipe!

Tip: For spicy lovers, you can add sliced chilis to the mix as desired, or enjoy it as it is, otherwise.