Citrus Cured Tuna & Tomato Salad

Known as Kinilaw in the Philippines, this dish is similar to Ceviche and is usually served as a side dish. The combination of raw fish with all the other aromatic ingredients makes it a very refreshing starter, especially during the summer months. Vinegar is often used to partially cook the fish, but I have substituted it with lime and lemon juice, as I love the freshness they bring to the dish.

Recipe author: Leemei Tan
Lemongrass and Ginger, Vibrant Asian Recipes
Photography copyright: Duncan Baird Publishers 2012
Reproduced courtesy of Duncan Baird Publishers

Category:  Starters & Salads Midweek Express  - 


For 4 Serving(s)


  • 500 g / 1lb oz skinless, boneless tuna steaks
  • 2 tbsp. lime juice
  • 2 tbsp. lemon juice
  • 2 tsp. granulated sugar
  • 1 garlic clove, grated
  • 5 mm / 0.25 in piece of root ginger, peeled and grated
  • 1 green birds eye chilli, deseeded and finely diced
  • 1 small red onion, finely chopped
  • 2 spring onions, finely sliced
  • 8 cherry tomatoes, quartered
  • 1 small handful of coriander leaves, roughly chopped
  • salt and freshly ground black pepper

Citrus Cured Tuna & Tomato Salad Directions

  1.  1. Place the tuna on a chopping board and cut against the grain into 5mm / ¼ in slices. Put in a bowl, season with salt and pepper and leave to one side.

    2. Mix the lime juice, lemon juice, sugar and a pinch of salt in a small bowl until the sugar is dissolved. Stir in the garlic, ginger, chilli and onion, then pour the sauce over the tuna slices. Toss the tuna until well coated with the dressing, cover with cling film and leave to marinate in the fridge for about 10 minutes.

    3. Remove the tuna from the fridge and add the spring onions and cherry tomatoes to the bowl. Return to the fridge to marinate for a further 5 minutes, then remove and leave to stand at room temperature for 10 minutes before serving. Serve with coriander sprinkled over.