Ginataang Canned Smoked Tuna with Spinach. This dish may not look as colorful or not visually appealing but mind you it is as good as any Vegetable Ginataang dish. I have been using baby spinach as an alternative vegetable on a lot of my vegetable dishes that I have cooked here in Australia. Baby spinach are readily available in most supermarkets even on remote mining Town where I am now located. Ginataang Canned Smoked Tuna with Spinach came about when I was looking for something that require less ingredient, easy to prepare and can be cook in less than 20 minutes.
I am sure the ingredients should be available in most supermarket where ever you are including the spinach. As I said cooking is definitely easy, here’s how I cooked my Ginataang Canned Smoked Tuna with Spinach.
2 bags of 120 grams baby spinach
1 small can/140ml canned coconut cream
1 small can/125 grams canned smoked tuna slices
2-3 cloves garlic, peeled, crushed, chopped
1 thumb size ginger, skinned cut into thin slices
1 small onion, peeled, chopped
1 tbsp. salted shrimp paste
1 piece red hot chili, chopped, optional
Heat oil in a wok then stir in the garlic and ginger and stir fry for a minute. Then add in the onion and chili, stir cook for a minute. Now add in half of the coconut cream, about 3/4 cup of water and the salted shrimp paste, bring to a boil a simmer for 5 to 8 minutes stirring occasionally to prevent the coconut cream from curdling. Now add in the spinach and continue to cook for 3 to 5 minutes. Add in the canned smoked tuna and continue to cook for another 3 to 5 minutes or until most of the liquid has evaporated, season with salt to taste. Serve with a lot of rice.