Do you know there are 21 species of tuna in the Philippines but only five are caught commercially? These are the Yellowfin and Bigeye tunas, known locally as tambakol, the Skipjack or gulyasan, and the Eastern Little and Frigate tunas or tulingans. Yellowfin and skipjack are available all year but marlin or swordfish make great substitutes for the fresh tuna of this lunchbox recipe version.

Tuna Teriyaki with Togue

Ingredients:
1/2 kilo fresh tuna, cubed
1/2 cup bottled teriyaki sauce
2 tablespoons sesame oil
3 tablespoons oil
3 cups togue
1 small carrot, julienned
1/2 cup shredded cabbage
1/4 cup chopped Baguio beans
2 tablespoons toasted sesame seeds

1. Marinate the fish cubes in a combination of teriyaki sauce and sesame oil for an hour. Drain.
2. Heat oil in a pan and sear the fish cubes until brown.
3. Add the sauce and simmer until fish is cooked. Top with sesame seeds.
4. In another pan, boil some water with salt.
5. Add the togue, carrots, cabbage, and beans. Cook for about 5 minutes or until tender. Drain.
6. To serve, top boiled rice with the vegetables and fish teriyaki.

BAON TIP:
Pack the sauce in a separate container. Drizzle it on top of the fish and rice before you eat.

(Photographs by Ocs Alvarez. Styling by Cay R. Araneta. Recipe by Cris C. Abiva. Adapted for use in Female Network.)

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