Equipment needed:

• A nice clear garapon for plating (parang lalagyan ng Spanish sardines)

Ingredients:

• 1/2 kilo tuna loin fillet (cut into strips)
• 7-8 native tomatoes (seeded and julienned)
• 1 cup chicken stock
• 1 stalk onion leeks (cut the white stalk into thumb sized chunks and the green part for garnish
• 6 cloves garlic (sliced thinly)
• 1 bay leaf
• Vegetable oil
• HG Seaweed salt
• Pepper

Procedure:

• 1/2 cup freshly squeezed orange juice
• 1 tbsp honey
• 1/4 cup fresh wansoy (finely chopped)
• HG Seaweed salt
• Pepper

Procedure:

• 1. In a nonstick pan, sauté leeks and garlic in vegetable oil until fragrant.
• 2. Add tuna strips and cook for 2-3 minutes over the same heat
• 3. Add tomatoes and season with seaweed salt and pepper. Sauté until it slightly wilts
• 4. Pour in chicken stock. Cover and simmer over low heat for another 10 minutes. Add bay leaf.
• 5. Transfer in garapon with the green part of leeks served last.