Ingredients:
1 can (180g) Century Tuna, drained
2 cups young corn (repoly), sliced into bite-sized pieces
1 small onion, chopped
2 cloves garlic, minced
1 medium tomato, chopped
2 tablespoons cooking oil
1/4 cup water
Salt and pepper to taste
Fish sauce (patis), optional
Instructions:
Heat the cooking oil in a pan over medium heat.
Sauté the garlic and onion until the onion becomes translucent.
Add the chopped tomato and cook for a few minutes until it softens.
Add the sliced young corn (repoly) and stir-fry for about 3-5 minutes until they start to become tender.
Add the drained Century Tuna to the pan and stir to combine with the vegetables. Cook for another 2-3 minutes.
Pour in the 1/4 cup of water to create a bit of sauce and to help the young corn cook further. If desired, you can add a splash of fish sauce (patis) for extra flavor.
Let the mixture simmer for a few more minutes until the young corn is tender and the flavors meld together. If needed, you can add more water for the desired consistency.
Season with salt and pepper to taste. Adjust the seasoning according to your preference.
Once everything is well-cooked and seasoned, remove the pan from heat.
Serve your Ginisang Repolyo with Century Tuna hot, either as a main dish with steamed rice or as a side dish. Enjoy!