Tuna Pinakbet

This is a very chaotic week. So many things happened.
It started with an earthquake and ended with a very inspiring Educators Day.
After all this, I decided to prepare something with varied flavors especially after I bought bagoong from Stanley. They have simply the best bagoong in the entire Dumaguete :))

So, here goes:
2- 185g cans tuna chunks in oil
2 tbsps oil
2 tsps ginger, crushed
1 tsp garlic, chopped
1 medium onion, chopped
2 cups tomatoes, quartered
1/4 cup bagoong
2 cups squash, cubed
3 medium eggplant, cut-up
8 pcs okra, sliced
1 medium ampalaya, sliced

Fry tuna in its oil until crisp about 8 to 10 minutes. Set aside. In the same pan, saute ginger, garlic, onions and tomatoes. Stir in bagoong and cook for 5 minutes. Add squash, eggplant, okra and ampalaya. Cover and let cook for 3 to 5 minutes in medium fire. Top with crispy tuna before serving.

Makes 8 to 10 servings.

Enjoy!!