Dive into the heart of Filipino comfort food with Sinabawang Ulo ng Tuna—a light yet incredibly flavorful clear soup made with a whole yellowfin tuna head. Simmered with aromatic ginger, lemongrass, and tomatoes, then finished with fresh greens and a hint of calamansi, this dish is a healthy, soothing, and utterly delicious experience. The tuna head, often the most prized part, yields incredibly tender, gelatinous, and flavorful meat that makes this soup a true delicacy.
✅ Packed with Flavor: The tuna head creates a rich, natural broth that's both light and deeply satisfying.
✅ Healthy & Nutritious: Loaded with protein, omega-3s, and vitamins from fresh vegetables.
✅ Authentic Comfort Food: This is the kind of simple, humble dish that defines Filipino home cooking.
✅ Quick & Easy to Make: From prep to bowl, it's on the table in under 30 minutes.
Perfect For: A light yet fulfilling lunch, a soothing dinner, or as a restorative soup when you're feeling under the weather.
| Component | Ingredients |
|---|---|
| Main Protein | 1 head yellowfin tuna (approx. 1 kg) |
| Aromatics | 2 inches ginger, sliced 1 stalk lemongrass (tanglad), bruised 2 onions, quartered 4 tomatoes, quartered |
| Spice & Greens | 5 long green chilies (siling haba) 2 cups Malabar spinach (Alugbati) 2 stalks spring onions (for garnish) |
| Liquid & Seasoning | 1.5 liters water 1 ½ tbsp salt, or to taste MSG (optional), to taste 2 tbsp calamansi juice |
"The key to this recipe is not to overcook the fish. Just 5 minutes of boiling is enough to cook the tuna head through while keeping it incredibly tender and juicy. The bones will release their richness into the broth, making it incredibly nutritious."
Enjoy your delicious, isdang yellowfin tuna recipe! This soup is best enjoyed piping hot, shared with family over a conversation.
For video tutorial, visit our YouTube channel! [Sinabawang Ulo ng Tuna] Love Soup Recipe? Try our Sinigang na Tuna Yellowfin next!
Dive into the heart of Filipino comfort food with Sinabawang Ulo ng Tuna—a light yet incredibly flavorful clear soup made with a whole yellowfin tuna head. Simmered with aromatic ginger, lemongrass, and tomatoes, then finished with fresh greens and a hint of calamansi, this dish is a healthy, soothing, and utterly delicious experience. The tuna head, often the most prized part, yields incredibly tender, gelatinous, and flavorful meat that makes this soup a true delicacy.
Prepare the Fish: Clean the tuna head thoroughly. Sprinkle it lightly with salt and let it sit for 10 minutes. This allows the seasoning to penetrate and the flesh to become more firm and flavorful.
Build the Broth: In a large pot, pour in 1.5 liters of water. Add the ginger, lemongrass, onions, and tomatoes. Cover and let it boil for 5-7 minutes to allow the aromatics to infuse the water and create a fragrant base.
Cook the Tuna: Once the broth is boiling and fragrant, gently add the seasoned tuna head. Season with 1 ½ tablespoons of salt and MSG (if using). Cover the pot and let it boil for 5 minutes.
Add Vegetables: Uncover and add the long green chilies, spring onion and Malabar spinach (alugbati). Pour in the calamansi juice for a bright, citrusy note.
Final Simmer: Cover the pot again and boil for another 3 minutes, just until the vegetables are wilted and tender. Be careful not to overcook the fish.
Serve: Taste the soup and adjust the seasoning if needed. Ladle into a large serving bowl, ensuring everyone gets a piece of the tender fish. Serve immediately with steamed rice on the side.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.