Inihaw na Panga ng Tuna (Grilled Tuna Jaw)

Inihaw na Panga ng Tuna is best served with a spicy Ponzu dip. I made it simply by combining lime and soy sauce. Calamansi is also perfect for the dip. The grilled tuna and spicy Ponzu is a match made in heaven.

It is good to be very early when shopping for groceries. It is the time when the butcher prepares the fresh tuna for the day. One perk is being able to request the nice guy to reserve the tuna jaw for myself. He prepared it while I shop around. It can never be more convenient than that!

Here is what I did to come-up with a gorgeous looking and delicious tasting grilled tuna. The fish needs to be marinated to be tasty. A combination of soy sauce, garlic, pepper, chili, lime and sugar were used. This went inside the refrigerator overnight. It was cooked in a charcoal grill. This was my convenient grill that I carry around when we go camping or have a picnic in the park. It gives the fish a nice smoky flavor. The tuna was basted with sweet soy sauce (or teriyaki sauce) while grilling. Simply combine soy sauce and white sugar to make the basting sauce.

Do you love tuna? Take a peek at my tuna recipes list.

Try this Inihaw na Panga ng Tuna (Grilled Tuna Jaw) recipe, Enjoy!

Watch the Video on How to Cook Inihaw na Panga ng Tuna (Grilled Tuna Jaw)

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Inihaw na Panga ng Tuna (Grilled Tuna Jaw)

Inihaw na Panga or Grilled Tuna Jaw is a good way to make grilled tuna. This recipe requires the fish to be marinated in a tart Teriyaki sauce overnight. The basting sauce is composed of soy sauce and granulated white sugar. It is best to use a charcoal grill for this dish because it will allow you to cook the fish evenly. It will also provide a nice smoky flavor to your dish.

Course Main Dish

Cuisine Filipino

Prep Time 3 hours

Cook Time 28 minutes

Total Time 3 hours 28 minutes

Servings 5

Calories 450kcal

Author Vanjo Merano

Ingredients

• 3 lbs. Tuna jaw Panga ng Tuna, rinsed

Tuna Marinade

• 1 cup soy sauce
• 5 cloves garlic crushed and minced
• 9 pieces red chili
• ¼ cup brown sugar
• 2 pieces lime or 4 pieces calamansi
• ¼ teaspoon ground black pepper

Tuna basting sauce

• ½ cup soy sauce
• 2 tablespoons white sugar

Instructions

• Combine soy sauce, lime, ground black pepper, and chili in a medium bowl. Stir.
• Add garlic and sugar. Stir thoroughly until the sugar dissolves.
• Place the tuna in a re-sealable plastic bag. Pour the soy sauce marinade along with the tuna. Let the air out of the bag and then seal it. Place inside the refrigerator and let it marinate overnight.
• Prepare the basting sauce (use the basting sauce ingredients above) by combining soy sauce and white sugar in a bowl. Stir well. Set aside.
• Heat the grill. Start to grill the Tuna by arranging it over the cooking grate. Brush a generous amount of basting sauce on the top part of the fish. Grill for 3 to 5 minutes.
• Turn the tuna over to cook the opposite side. Baste the top and sides. Continue to grill for another 5 minutes.
• Gently flip the fish jaw to grill the other side one more time. Cook it for 5 to 7 minutes.
• Once done, flip it back for the last time to cook the opposite side. Cook it for 5 minutes. Transfer to serving plate. Serve with a dipping sauce composed of soy sauce, lime, and chili.
• Serve. Share and enjoy!

Nutrition

Serving: 5g | Calories: 450kcal