Grilled tuna collar (inihaw na panga ng tuna)
It’s bar food, it’s beach food, it’s family food. You can enjoy it in almost any region of the Philippines but you’ll find the largest, meatiest and freshest grilled tuna collar in coastal towns with established fishing industries.
Servings 4 people
Ingredients
- 1 banana leaf
- 2 large tuna collars
- rock salt
- sea grapes to serve
- rice to serve
- your choice of dipping sauce to serve
Instructions
- Fire up your grill.
- Pass the banana leaf over fire (the stovetop, in our case) to wilt it.
- Wipe the tuna collars dry with a kitchen towel then rub the entire surface with salt.
- Wrap a collar in a piece of banana leaf then wrap the package in a larger piece of banana leaf.
- Tie the parcel with kitchen twine.
- Repeat with the other tuna collar.
- Grill the banana leaf-wrapped tuna collars over hot charcoal for ten minutes per side.
- Cut the banana leaf wrappers with kitchen shears.
- Serve the inihaw na panga ng tuna as an appetizer or as a main course.
