Sinigang Na Panga Ng Tuna ( Tuna Jaw in Sour Broth )

8-10 cups water
3 ripe tomatoes, chopped
2 pieces date (gabi), peeled and halved
150 grams tamarind or sampaloc
1 cup water for tamarind or sampaloc
4 halves panga ng tuna
1 finger chili
1 cup radish, peeled and cut into 1", slices
Salt to taste
1 bunch kangkong tops, washed
100 grams string beans or sitaw, cut into 2'' pieces.

• In a soup pot, combine water, ripe tomatoes and taro. Boil for 4-5 minutes or until taro is almost tender.

• Meanwhile, in a saucepan, boil tamarind or sampaloc in water until soft. Mash tamarind or sampaloc in the liquid to extract juice then strain liquid into a bowl, Set liquid aside and discard tamarind or sampaloc,

• Add the panga ng tuna, finger chili and radish to the soup pot and simmer until tuna is almost cooked, about 8-10 minutes. Stir in reserved sampaloc juice and season with salt. Adjust seasoning to taste.

• Place kangkong and string beans or sitaw on top of the fish and simmer further until vegetables are cooked just right, about 2 - 3 minutes. Serve piping hot with rice. Makes 2-4 servings