Ginisang Repolyo with Tuna

Ginisang repolyo with tuna turns inexpensive cabbage and one can of tuna into a fast Filipino ulam. Tomato and onion add moisture, while a short uncovered finish keeps the cabbage tender-crisp instead of watery. Taste before adding salt because canned tuna already carries seasoning.

Ingredients

• 1 small cabbage, about 600 grams
• 1 can tuna in water or oil, about 155 grams
• 1 tablespoon cooking oil, less if using tuna in oil
• 4 cloves garlic, minced
• 1 small onion, sliced
• 2 tomatoes, chopped
• 1/3 cup water
• 1 tablespoon fish sauce, optional
• Ground black pepper to taste

Measure and prepare everything before heating the pan. This keeps the cooking sequence steady and prevents garlic, onion or other aromatics from burning while the next ingredient is being cut.

Prepare safely

Wash fresh produce under running water before cutting. The FDA recommends plain running water and advises against using soap or detergent on produce. Use clean utensils and a clean board. Keep raw chicken, pork, fish and their juices away from vegetables that will not be cooked further.

Thaw frozen meat or seafood in the refrigerator, in cold water changed regularly, or in the microwave when it will be cooked immediately. Do not thaw perishable food on the counter. Open canned ingredients only from cans that are not leaking, swollen, badly rusted or deeply dented at the seams.

Prepare the cabbage and tuna

Remove damaged outer cabbage leaves, rinse the head and cut it into bite-size strips. Drain the tuna, reserving one tablespoon of its liquid if you want a stronger flavour. Break the tuna into large flakes rather than mashing it.

Keep the cabbage pieces similar in width so they soften together. A wide pan helps steam escape and prevents the vegetable from turning soupy.

Sauté the aromatic base

Heat the oil over medium heat. Cook garlic for about 30 seconds, then add onion and stir until translucent. Add the tomatoes and cook until they soften and release juice.

Keep the heat moderate so the garlic does not become bitter. If the pan dries before the tomatoes collapse, add one tablespoon of water.

Cook the cabbage briefly

Add the cabbage and toss it through the tomato mixture. Pour in the water, cover and cook for 3 minutes. Uncover and stir until the thickest pieces are just tender.

Add the tuna during the final 2 minutes and fold gently so some flakes remain intact. Season with pepper and only enough fish sauce after tasting. For another pantry-fish meal, try our misua with sardines and patola.

Adjustments and serving ideas

Add sliced carrots before the cabbage for colour, or a small chilli at the table for heat. Sardines can replace tuna, but reduce fish sauce because the tomato sauce may already be salty.

Taste only after ingredients that require cooking are fully done. Add salt, fish sauce or soy sauce gradually because canned products, broth cubes and condiments can already contribute considerable sodium. Serve with freshly cooked rice or the suggested accompaniment while the dish is hot.

Storage and reheating

Transfer leftovers to shallow covered containers and refrigerate within two hours, or within one hour when the surrounding temperature is above 32°C. Use refrigerated leftovers within 3 to 4 days. Reheat only the portion needed until it is steaming hot throughout.

Discard food left out beyond the safe limit. Smell and appearance cannot prove that food is safe. Freeze portions promptly when they will not be eaten within the refrigerator window, label the date, and thaw safely before reheating.

Yield: 4 servings. Prep time: about 15 minutes. Cook time: about 15 minutes.

Food-safety references

• FDA: Selecting and serving produce safely
• FDA: Safety checks for canned food
• FDA: Safe food storage

Recipe reviewed: 1 October 2026.