Poached Tuna Tail with Mango-Mayo-Dill Sauce



1 k. tuna tail (buntot ng bariles)
1 small onion, sliced thinly
1 fresh lemon, sliced into rings (save half for garnish)
2 tbsps. Fresh dill leaves (or chopped spring onions)
4 cups boiling water
1 tbsp. rock salt
1 tsp ground pepper

Mango sauce:

1 cup fish broth (from where you cooked the fish)
1 cup mango puree or juice mixed with
2 tbsps. cornstarch


1 cup mayo mixed with
1 tbsp. each of onion, minced
fresh dill leaves, chopped
pinch of sat & pepper



Step 1

Lay fish on muslin cloth (may be bought from supermarkets; usually near baby diaper section) and put onion, lemon rings and dill leaves; wrap. Put water, salt and pepper in a deep pan with a round cake rack.

Step 2

Put fish on top. Cover, let boil 15 minutes.

Step 3

Check fish with fork. If it flakes easily, it is done. Transfer to a platter.

Step 4

Mango sauce: Mix the fish broth, mango puree or juice and cornstarch and let boil. Spoon some sauce on fish. Put mayo-dill on one side of fish. Serve remaining sauces in separate sauce boats. Garnish with lemon, parsley or dill.

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