Tuna Escabeche

Escabeche is really popular among Filipino's. Filipino's came up with different variation. This time around I am proud that I have learned a new way of cooking Tuna. I am really excited visiting other houses during Holiday Season because I've got to learn new ways and techniques of cooking different Filipino dishes. They called it Tuna Escabeche Waray Version.

Here's what you need:

• 1 kilo Tuna (sliced)
• 2 pcs medium size Onion Bulb (they prefer the red one) - chopped (preferably stripped)
• Ginger - this would depend on the cook - chopped (preferably stripped)
• 1 pc Bell Pepper (red) - chopped (preferably stripped)
• 1 pc Bell Pepper (green) - chopped (preferably stripped)
• 1 medium size chayote or commonly known as "Sayote" - chopped (preferably stripped)
• 1/4 kilo Carrot - chopped (preferably stripped)
• 1/2 cup vinegar
• 3 cloves of garlic
• 1 teaspoon corn starch
• 1 table spoon sugar (brown)
• black pepper
• lard

Here's how we do it:

• Saute ginger until brownish in color then add the following respectively garlic, onion, ground black pepper, and bell pepper. Once done, add chayote then carrot until half cook then add one cup water. Add salt to taste.
• Deep fry tuna in a boiling lard or vegetable oil. You can also, olive oil or corn oil whichever is available.
• Put tuna in a plate then pour sauce.
• Serve while hot