Albacore Tuna Kinilaw
One of the best things about living in B.C. is how easy it is to get fresh, local, and sustainable seafood—it makes all the difference in dishes like Kinilaw (think Filipino ceviche). It’s light, zesty, and super versatile. Have it as a snack by serving it with B.C.-made chips or have it with rice to make it a light dinner or hearty lunch. In this recipe, we are using B.C. Albacore Tuna from Skipper Otto.
Ingredients
- 1 x loin of B.C. Albacore Tuna (like from Skipper Otto)
- Small package (283g) of B.C. cherry or grape tomatoes, halved (like from Windset Farms)
- 1 large knob of ginger, peeled and sliced (about the size of a thumb)
- ⅔ cup white vinegar
- 2 cans (13.5 oz cans) coconut milk
- 1 small bunch cilantro (stems for sauce, tops for garnish, chopped)
- 1 small bunch of B.C. green onion (stems for sauce, dark green chopped for garnish)
- 3 tbsp canola oil
- 1 lime
- 4 cloves of garlic, sliced
- 1 B.C. shallot, chopped (like BC Fresh)
- 4 B.C. radishes, sliced thinly (like BC Fresh)
- 1/2 B.C. red onion, sliced thinly
- Sea Salt (like Vancouver Island Sea Salt)
- 2 stalks of lemongrass, chopped
- 5-6 lime leaves, roughly chopped
- Optional: fresh chilis
- Salt and pepper to taste (like Vancouver Island Flake Sea Salt)
Preparation
Preparing the coconut sauce:
- Heat 1 tbsp canola oil in a large saucepan over high heat.
- Add and stir:
– 1 chopped B.C. shallot
– 4 sliced garlic cloves
– 1 knob sliced ginger
– 2 stalks chopped lemongrass
– Stems from 1 bunch cilantro
– Stems from 1 bunch B.C. green onion
– 5-6 chopped lime leaves
– Optional: fresh chilis for heat - Keep stirring the pot regularly, sweating out your aromatics to release the natural sugars and gently caramelize them.
- After 1-2 minutes, pour ⅓ cup of white vinegar into the saucepan to deglaze.
- Next, add 2 cans of coconut milk. Bring the sauce to a boil and then let simmer for 15-20 minutes to reduce and enhance the flavours. Add salt to taste.
- Using a colander, strain the sauce into a container. Make sure to press all the flavours and juices out. Set the sauce aside in the refrigerator to cool.
Searing and curing the tuna:
- PSlice your B.C. Albacore tuna into large pieces. Season each side lightly with a pinch of salt.
- Heat 2 tbsp of canola oil in a small, non-stick frying pan on high.
- One at a time, take a piece of fish and with tongs–or your hands if you’re careful– sear each side of the fish gently so it turns nearly white on the outside. Place the fish in a side dish, add a ⅓ cup of white vinegar, and salt and pepper as desired. Set aside to marinate in the vinegar for at least 5 minutes.
Making the salsa:
- In a small bowl, combine:
– 1/2 cup halved B.C. grape tomatoes
– 4 sliced B.C. radishes
– 1/2 thinly sliced B.C. red onion
– Chopped dark green parts of B.C. green onion
– Chopped cilantro tops
– Juice of 1 lime
– 1 tbsp canola oil
– Pinch of salt - Toss to combine.
To serve:
- Slice the seared fish into small 1-2 inch steaks.
- Flood plate(s) with cooled coconut sauce. Use individual dishes or one big dish if serving as an appetizer to share.
- Place the sliced fish on top of the sauce.
- Garnish with salsa, drizzle with a sprinkle of canola oil, extra lime or salt to taste.
- Serve and enjoy!
Assemble the Salad
- Wash and chop the lettuce and cabbage.
- In a large serving bowl, combine cabbage, lettuce, roasted potatoes, sliced apples, chicken, and crumbled goat cheese.
- Drizzle the dressing over the salad and toss until evenly coated.
- Top with pumpkin seeds and dried cranberries.
Pro tips
- Chill the serving bowl before plating for an extra-refreshing dish.
- Serve Kinilaw with cassava chips (like Fitbite Cassava Sea Salt chips) for a light snack or with rice for a heartier meal.
- Mix up garnishes with seasonal ingredients.
B.C. beverage pairing for Albacore Tuna Kinilaw
Kinilaw goes great with a crisp, refreshing Pilsner from Steamworks Brewing Co., balancing the tangy flavours of this albacore tuna dish.
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Mark Singson
@MarkSingson | marksingson.com
Mark Singson is the passionate chef behind FAM Inc., a culinary venture that blends his love for food, art, and music into memorable pop-up dining experiences. A former Top Chef Canada contestant, Mark made his mark at notable Vancouver restaurants, including The Fairmont Pacific Rim and AnnaLena, as well as Vue de Monde and Saint Crispin in Melbourne, Australia. He is a firm believer in the importance of sourcing locally. Mark’s cuisine combines B.C. ingredients with comfort and finesse, shared through a British Columbian Filipino lens.
