Inihaw na Tuna

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  • 1 whole Panga ng Tuna, thoroughly rinsed      


  • 1 cup soy sauce
  • 3 cloves garlic, finely minced
  • 7-10 pieces red chili, chopped or crushed
  • ¼ cup brown sugar
  • 1 tablespoon Baguio Cooking Oil
  • 4 pieces calamansi, juiced
  • salt and pepper to taste


  • ½ cup soy sauce
  • 2 tablespoons Baguio Cooking Oil
  • 2 tablespoons white sugar


  1. Combine all marinade ingredients in a bowl until throughly mixed. Season with salt and pepper to taste.
  2. After thoroughly rinsing and clean the tuna jaw, place it in a separate bowl or sealable bag and pour the marinade mixture until the jaw is fully submerged and coated.
  3. Place in the refrigerator to marinade at least 2 hours and up to overnight.
  4. When ready to cook, combine the basting/serving sauce and set aside.
  5. Cook the tuna jaw on a grill or pan over high heat, while liberally basting the sauce over the fish.
  6. Let it cook for 3 to 5 minutes and flip to cook the other side. Cook for another 3 to
  7. 5 minutes, making sure to thoroughly brush the sauce over the entire fish.
  8. Once fully cooked, allow the fish to rest for a few minutes before serving.
  9. Optionally, you can warm the basting sauce until the sugar is fully dissolved. This can be served alongside the fish as a dipping sauce.
  10. Garnish with calamansi and your condiments of choice!
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