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Panga de Atún a la Parrilla
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In General Santos, the tuna capital of the world, the prized cut is not the loin: it is the panga (jaw and cheek), juicy, fatty and tasting of the sea. Charcoal-grilled, eaten with vinegar and chili.
Ingredients
- 1 tuna collar (~400-600 g)
- Soy, calamansi and garlic marinade
- Salt and pepper
- Vinegar-onion-chili dip
420–560 kcal per typical serving.
1 collar shared by 2 + rice (estimated from the typical recipe)
More history on Wikipedia: Tuna
How it is made
- Marinate the collar 1 h in soy, calamansi and garlic.
- Grill 6-8 min per side, do not overcook.
- The meat should stay pink near the bone.
- Serve with rice and the spicy vinegar dip.