“Chef Donita Shares Heart-Healthy Tuna Recipe”
The rewarding experience of sharing a feast is just one of the many perks of cooking especially for Filipinos, and Jolly Heart Mate Canola Oil Ambassador Chef Donita Rose happily shares her passion for cooking among Filipinos by doing her rounds at the country’s top festivals, such as the recent General Santos City’s 19th Food Festival.
“We must always be conscious that the ingredients we use should be good for the heart, like Jolly Heart Mate Canola oil which contains the lowest amount of bad fats (saturated fats) but packs in the good kind like omega 3 and 6,” Donita shared.
“We are very happy that Donita continues to be the brand ambassador of JollyHeart Mate Canola Oil; she easily connects well with her audience given her lively personality. Her passion for cooking can be easily seen, and we believe that she can inspire others to live a healthy lifestyle by using a healthy oil like Jolly Heart Mate Canola Oil in all the dishes we cook at home and especially in festivals such as the Tuna Festival,” added Zen Prudentino, Fly Ace Corporation Group Category Manager for Jolly Heart Mate Canola oil.
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Chef Donita Rose’s Ginataang Tuna with Luyang Dilaw
2 tbsp. salt in 2 cups of water
2 tbsp. Jolly Heart Mate Canola Oil
1/2 kg Tuna Fillet, boneless
4 bay leaves
2 medium white onion, chopped
4 medium shallots, chopped
2 tbsp. garlic, minced
4 tbsp. ginger, grated
4 tbsp. turmeric, grated
2 cups unsweetened coconut milk
1/2 cup apple cider vinegar, divided
4 tablespoons honey, divided in two portions
6 Green Chili Fingers, whole
Leeks, long strips for serving (soak in ice water to make it curl)
Cilantro for serving
Salt and Pepper to taste
Cooked rice for serving
1. Soak the tuna fillet in the brine solution for 10 minutes then drain on paper towels.
2. Season tuna with a little salt and pepper then in a grill pan over high heat.
3. Add 1 tbsp. Jolly Heart Mate Canola Oil. Make sure to cook the fillet to medium rare only or until the center is still red. Set aside.
4. In another large pan over medium heat, add another tbsp. of Jolly Heart Mate Canola Oil.
5. Sauté onions, shallots, garlic and ginger and cook. Stir often until golden brown and very fragrant.
6. Add the turmeric and vinegar before throwing in the chili fingers and the bay leaves.
7. Bring to a boil and cook until liquid is reduced by about one-third.
8. Add the coconut milk and stir a little before adding the tuna to the sauce. Reduce the sauce again to a thick consistency.
9. Mix in 2 tbsp. of honey to balance acidity and more salt and pepper as needed. Transfer onto a serving plate then drizzle with the remaining honey.
10. Top with a lot of leeks and cilantro bunched together and serve with hot rice! Adobo can be made 3 days ahead and can also be put in the freezer. Enjoy!