Inihaw na Tulingan (Grilled Skipjack Tuna)

admin, February 28, 2014

Dear Mr. Ador,

Me inuman ang asawa ko dito sa bahay sa sabado.  Nag imbita siya ng barkada niya. Palagi na lang umo-order ng crispy pata sa kanto yung mga yun.  Ano kaya ang pwede kong idagdag na pulutan na hindi naman sila aatakihin at magkaka high blood ng maaga.

Very truly yours,

Mrs. Missy


Dear Mrs. Missy,

Hindi ako doktor kaya hindi ako makakabigay ng advice sa kundisyon ng asawa mo.  And masasabi ko lang e ipaalala mo na lang sa kanya bayaran ang mga insurance premium niya.  Pagdating sa pulutan, subukan mo ang inihaw na tulingan.  Mura lang ito, simple gawin at sabi nga nila – mas healthy ito kesa crispy pata.

Best Regards,

Tomas Ador


Dear Mr. Kholic,

My husband invited his friends to drink at our house this saturday.  They always order crispy pork belly at the corner store.  What can I cook to add to their celebration that won't contribute to their heart condition and high blood pressures.

Very truy yours,

Mrs. Missy


Dear Mrs. Missy,

I am not a doctor so I cannot say anything about your husband's health concerns.  However, it might be a good time to have him check if his insurance premiums are all paid up.  As far as bar chow is concerned why not try grilled skipjack tuna.  It's cheap, easy to cook, tasty and I hear it's much healthier than fried pork belly.

Best Regards,

Alan Kholic]


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  • 500 g Tulingan (skipjack tuna)


  • 3 pcs Kalamansi (or half a lemon)
  • 2 tsp salt
  • 1/4 tsp pepper


  • 1 green chili (sliced thinly diagonally)
  • 1/4 cup soy sauce
  • 1/4 cup vinegar
  • 1 small onion (diced)
  • 2 cloves garlic (crushed)


  • 1 Cucumber
  • 2 tomatos


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Make the dip:

Combine the soy sauce and vinegar in a container and mix together.  Place the diced onion, crushed garlic and sliced green chili on top.

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Prep the fish:

With a sharp knife, cut a couple of slices on each side of the fish. The slices should cut only about 1/4 inch into the fish.  You just want to expose the meat to the rub, not cut through to the bones.

Combine the juice of the calamansi with the salt and pepper and rub this mixture on both sides of the fish.

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Grill the fish:

Grill the fish over charcoal.  When grilling fish directly on a grill, you should only turn it once because the skin will stick to the grill and repeated turning will ruin your fish.  If you want to check, raise the entire grill and take a peek at the undersides of the fish.

Be on guard against cats.  Cats are a sign you’re cooking is yummy but as they are a top predator in the world of fish barbecue, do not leave your grill unwatched.

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Prep the garnish:

Slice the cucumber and tomatoes thinly.

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Arrange the garnish vegetables around the fish and serve.


Current cost of 500 g of tulingan is around Pesos 65.  So this entire recipe costs less than Pesos 100!  A pretty good replacement for crispy pata if you ask me. :-)

This pinoy recipe / filipino recipe is part of the pinoy cooking / filipino cooking activities of -moving  lutong pinoy  into the 21st century. :-)




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