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Tuna Kinilaw stuffed in dalandan citrus fruit, a fresh Filipino dish.

Tuna Kinilaw Stuffed Dalandan

This Tuna Kinilaw Stuffed Dalandan combines bright citrus, raw tuna, and crunchy vegetables into a visually impressive and refreshing appetizer or light lunch, perfect for warm afternoons.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Lunch
Cuisine: Filipino
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 lb Fresh tuna, sashimi-grade, diced Buy from a trusted fishmonger for best results.
  • 4 pieces Dalandan (local oranges), halved and hollowed Choose firm, evenly colored fruit.
  • 2 tablespoons Fresh lime juice Use freshly squeezed for best flavor.
  • 1 tablespoon Vinegar (white or cane) Adjust to taste if using different vinegar.
For the vegetables
  • 1/4 cup Red onion, finely diced Use sweet red onion for a softer bite.
  • 1 cup Ripe tomatoes, diced Ensure they are not overripe to prevent sogginess.
  • 1 cup Cucumber, seeded and diced Prevents excess water in the mixture.
  • 2 pieces Chili peppers, thinly sliced Adjust quantity for desired heat level.
  • to taste none Salt Season according to your preference.
  • to taste none Freshly ground black pepper Add incrementally to taste.

Method
 

Preparation of Tuna
  1. Dice the fresh tuna and place it in a bowl. Aim for roughly 1/4-inch cubes for consistency.
  2. Add lime juice and vinegar to the tuna and marinate for about 15 minutes to soften the outer layer.
Preparation of Vegetables
  1. Prepare the vegetables by dicing the red onion, tomatoes, cucumber, and chili peppers.
  2. Mix the vegetables into the tuna mixture and season with salt and pepper.
Hollowing Dalandan
  1. Cut the tops off the dalandans and scoop out the inside flesh, preserving the rind as a cup.
Assembly
  1. Stuff the dalandan halves with the tuna and vegetable mixture, leaving a slight mound on top.
  2. Serve chilled as an appetizer or light lunch.

Notes

Store the tuna kinilaw mix in the fridge for up to 24 hours, but assemble stuffed dalandan just before serving to maintain texture. For vegetarian options, substitute tuna with diced king oyster mushrooms or hearts of palm.