Pro Tips
**Chef's Tips & Troubleshooting:**
- Pat all salad ingredients completely dry so the dressing clings evenly.
- Add the dressing just before serving to keep the greens crisp.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
- For grilled fish, oil the grates well and do not flip until the skin releases naturally.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Tuna Salad
Tuna Salad — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Drain the liquid from the tuna and then place the tuna in a medium mixing bowl.
- Add mayonnaise, parmesan and cheddar cheeses, onion, celery, garlic powder, and white sugar. Gently mix to incorporate all the ingredients.
- Try to taste the mixture and then add salt and pepper as needed.
- Serve. You can make sandwiches, wraps, and finger food out of this recipe. Enjoy!
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Pro Tips & Troubleshooting
- Pat all salad ingredients completely dry so the dressing clings evenly.
- Add the dressing just before serving to keep the greens crisp.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
- For grilled fish, oil the grates well and do not flip until the skin releases naturally.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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