Here is the recipe for Filipino style Tuna Kinelaw (sushi if you will)that Mrs Fortywinks made at the Depoe Bay Carking Festival on Saturday and also made at last years ifishstock.
There are no measurements here, but the amount of ingredients depends on the amount of tuna you start with and of course your taste. Some of the ingredients such as the sweet onions, jalapenos and tomato are not necessary but add to the flavor and caters to your taste buds.
Start by soaking the tuna in vinegar for at least 5 minutes. This vinegar can be purchased at most Oriental Food stores (brand name is Datu Puti). After soaking, gently squeeze out vinegar and discard (the vinegar, not the fish) :crazy:.
Cover fish with fresh vinegar, add finely chopped ginger, chopped green onions, chopped sweet onions, and chopped tomato and squeeze in fresh lime. Season to taste with pepper, salt, and garlic powder. Let sit for at least 1/2 hour. It is even better left refrigerated overnight if you can stay away from it that long :hoboy:.
This same basic recipe is also excellent with fresh, well cleaned cockle clams.
Pilar, Puffin, Northriverdave, Waterdog and all the rest of you carkamaniacs, thanks for letting a couple of rookies join in the fun. :yay: :yay: :yay: :yay:
PS Still looking for that first tuna ride of this season - hint, hint. :grin: