SPICY FISH INASAL

Ingredients:

1	tub (100 g)	STAR MARGARINE CLASSIC, melted
1/4	cup (106 g)	achuete
3	pc (360 g)	tuna steaks
1	tsp	iodized fine salt
1	tsp	pepper
2	pc	sili labuyo, chopped
8	pc (104 g)	calamansi, juice squeezed (1/4 cup)
6		cloves garlic, minced (2 tbsp)
4	stalks (300 g)	tanglad, (lemongrass) use white bulbs only, julienned

Procedure:

Melt margarine in a pan and add achuete seeds. Cook over low heat until color of margarine bleeds out. Strain and then set aside. Discard achuete seeds.
Marinate tuna in calamansi, garlic, salt, pepper, tanglad, and chili.
Charcoal grill or pan-grill tuna steaks while basting with margarine. Cook until fish is tender.

Makes 3 servings.

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