Inihaw na Tuna Panga Recipe

Inihaw na Tuna Panga Recipe

Ingredients:
1 kg tuna panga (jaw), cleaned
¼ cup soy sauce
2 tbsp calamansi juice (or lemon juice)
1 tbsp vinegar (optional, for extra tang)
1 medium onion, chopped
4 cloves garlic, minced
1 thumb-size ginger, sliced
2 pcs chili (optional, for a spicy kick)
1 tbsp brown sugar (optional, for balance)
½ tsp black pepper
2 tbsp cooking oil
Banana leaves or foil (for grilling, optional)

Instructions:
Clean the tuna panga: Wash well and pat dry. You can cut into serving portions if too large.
Marinate: In a large bowl, combine soy sauce, calamansi juice, vinegar, onion, garlic, ginger, chili, brown sugar, black pepper, and oil. Mix well. Add tuna panga and marinate for at least 1 hour (overnight for deeper flavor).

Grill:
Preheat charcoal grill or stovetop grill pan.
Place tuna panga over banana leaves or wrap in foil if you want juicier results.
Grill each side for 10–12 minutes (depending on thickness) until cooked through and slightly charred. Baste with leftover marinade while grilling for extra flavor.
Serve: Garnish with chopped spring onions. Best paired with steamed rice, ensaladang talong, or a dipping sauce of soy sauce + calamansi + chili.