Think of Crispy Tuna Tails as the seafood cousin of lechon kawali. First simmered in a fragrant soy-garlic broth, then fried until the skin turns golden and crunchy, this dish delivers the best of both worlds. Beneath the crisp exterior, you’ll find tender tuna meat and juicy collagen, making every bite rich, flavorful, and satisfying. 

Crispy Tuna Tails

Yield: 4 servings  
Prep Time: 15 minutes (plus 1 hour chilling)  
Cook Time: 40 minutes  
Difficulty: Easy  

INGREDIENTS 

1 kg Tuna Tails
6 cloves garlic, crushed  
1 thumb-sized piece ginger, sliced  
3 bay leaves  
1 tbsp whole black peppercorns  
½ cup soy sauce  
4 cups water  
Oil, for frying  

PROCEDURE

Simmer the tuna tails. In a stock pot or pressure cooker, combine garlic, ginger, bay leaves, peppercorns, soy sauce, and water. Add the tuna tails and cook until tender (30 minutes in pot, or 15 minutes under pressure). 
 
Drain and chill. Remove tuna tails, drain well on a rack, and refrigerate for 1 hour to firm up the meat. 
 
Fry until golden. Heat oil in a pan. Shallow-fry tuna tails until crispy and golden brown on all sides. Drain on paper towels. 
 
Serve hot. Enjoy with steamed rice, dipping sauces, or alongside your favorite sides.

NOTES

Pacific Bay Advantage: Our tuna tails are frozen fresh and portioned for consistent quality and convenience.
 
Chef’s Tip: Chilling the tuna before frying makes the skin crispier and prevents breakage.
 
Flavor Boost: Add a splash of calamansi or lemon juice just before serving.
 
Serving Suggestion: Pair with steamed rice or vinegar dipping sauce.  

FAQ – Crispy Tuna Tails Recipe

Q: How do you cook crispy tuna tails at home?  
A: Start by simmering the tuna tails in a soy, garlic, and ginger broth until tender. Chill them to firm up the meat, then shallow-fry until the skin turns golden and crispy. This double-cooking method ensures juicy meat and a crunchy finish.
 
Q: Is Crispy Tuna Tails similar to lechon kawali?  
A: Yes! Like lechon kawali, the tuna tails are first boiled until tender, then fried for irresistible crunch. The crispy fish skin and collagen beneath give a rich, savory texture, while the meat stays soft and flavorful.
 
Q: What’s the best way to serve crispy tuna tails?  
A: Crispy Tuna Tails are best enjoyed hot, straight from the pan, with steamed rice and dipping sauces like vinegar, soy-calamansi, or spicy mayo. They also make a great pulutan or centerpiece dish for family gatherings.

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