Tuna with Okra

Tuna is a very good source of protein and omega-3 fatty acids. Tuna are several species of ocean-dwelling fish in the family Scombridae, mostly in the genus Thunnus. Tunas are fast swimmers—have been clocked at 77 km/h (48 mph)—and include several species that are warm-blooded. Unlike most fish species, which have white flesh, the flesh of tuna is pink to dark red. This is because tuna muscle tissue contains greater quantities of myogoblin, an oxygen-binding molecule. Some of the larger tuna species such as the bluefin tuna can raise their blood temperature above the water temperature with muscular activity. This enables them to live in cooler waters and survive a wider range of circumstances.

Okra is a warm-season annual, Hibiscus esculentus, of Ethiopian origin. Okra, also called gumbo, is grown for its immature pods, which are generally used for preparing soups but are also eaten as a freshly cooked vegetable.

Tuna Adobo with Boiled Okra

1. Boil okra in water. Rinse and slice. Set aside.

2. In hot oil saute garlic and onions.

3. Add the sliced tuna. Stir. Add 2 tablespoons of FUNDADOR, 2 tablespoons of Oyster Sauce, 2 tablespoons of SoySauce and 2 tablespoons of Vinegar. Stir.

4. Sprinkle curry powder for taste. Add a little water if you want more sauce. Simmer for 8 minutes.

5. Top the tuna adobo with the boiled okra. Enjoy!