| 1 |
Prepare the Tuna: Start by frying the whole skipjack tuna until cooked through. Once done, remove from heat and let it cool. Shred the fish into bite-sized pieces and set aside. |
| 2 |
Sauté the Aromatics: In a large skillet or wok, heat a tablespoon of oil over medium heat. Add the sliced red onions and minced garlic, and sauté until they are fragrant and translucent. This usually takes about 2-3 minutes. |
| 3 |
Add the Vegetables: Toss in the chopped tomatoes and sliced leeks, cooking for an additional 2-3 minutes until they begin to soften. Stir frequently to prevent burning. |
| 4 |
Incorporate the Chilies: Add the sliced green chilies to the pan, stirring well to combine. The chilies will add a delightful heat to the dish. |
| 5 |
Mix in the Tuna: Gently fold the shredded tuna into the sautéed vegetables. Stir everything together to ensure the tuna is well incorporated with the vegetables. |
| 6 |
Season the Dish: Sprinkle in sugar, salt, and Royco seasoning according to your taste preference. Pour in the soy sauce and give everything a good stir to ensure the flavors meld together nicely. |
| 7 |
Taste and Adjust: Check the seasoning and adjust as necessary, adding more soy sauce, sugar, or salt as per your liking. Continue cooking for another 2-3 minutes until everything is heated through and flavors are well combined. |
| 8 |
Serve and Enjoy: Once well mixed and flavorful, remove from heat. Serve your Tumis Tongkol Cabe Ijo hot with steamed rice or as part of a larger meal. Enjoy this simple yet delicious dish! |
