Ginataang Yellow Fin Tuna is a creamy, flavorful Filipino fish dish made with coconut cream. For this recipe I used yellowfin tuna fillets, which I found frozen in a three-fillet package. I hadn’t expected to find yellowfin that day — local supermarkets and Asian stores were out — but I came across the frozen package while shopping at Target.
This version of ginataan stands out because I hunted for yellowfin tuna most of the day before finding it. Coconut cream enriches the sauce, giving the dish a silky texture and deep flavor. I used frozen bitter melon leaves (known in the Philippines as dahon ng ampalaya) for the greens, and finished the dish with fish sauce and red pepper flakes for a hint of heat.
Before simmering in coconut cream, I pan-fried the tuna briefly — about one minute per side — so it holds its shape during the longer cooking. I also sautéed the garlic, onion, and ginger until the onion softened; this allows their aromatic flavors to meld into the coconut cream, producing a rich, well-balanced sauce.
If you enjoy ginataang tilapia, you’ll likely appreciate this tuna variation. Try this Ginataang Yellow Fin Tuna recipe and see how the creamy sauce complements the meaty tuna and bitter greens.
Ginataang Yellow Fin Tuna
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Ingredients
- 3 fillets yellow fin tuna pan fried for 1 minute per side
- 1 cup ampalaya leaves
- 2 1/2 cups coconut cream
- 2 thumbs ginger julienne
- 1 medium red onion diced
- 5 cloves garlic crushed and chopped
- 4 tablespoons cooking oil
- 2 tablespoons fish sauce
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon chili flakes
Instructions
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Heat oil in a pan.
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Sauté garlic and onion until fragrant and the onion softens.
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Add julienned ginger and cook briefly to release its aroma.
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Pour in the coconut cream, stir, and bring to a gentle boil.
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Season with ground black pepper and fish sauce. Stir and cook for about one minute.
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Gently place the pan-fried yellowfin tuna fillets into the sauce. Spoon coconut cream over the fillets, cover, and simmer on low to medium heat for 12 minutes.
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Add the ampalaya leaves, stir, cover, and cook for another 3 minutes until the leaves are tender.
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Stir in red pepper flakes or fresh siling labuyo for heat, to taste.
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Transfer to a serving plate and serve hot.
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Share and enjoy!
