No other dish would be best for the jaw (panga) of the Tuna fish than to have it grilled or simply sugba in Visayan.
Ranging from 180-220 per kilo, Tuna panga is then washed, rubbed with salt and pepper then marinated in kalamansi (native lemon), soy sauce and minced garlic.
When the charcoal’s hot and ready, grill the Tuna panga while rubbing with sauce used for marinading.
When cooked, serve with dipping sauce of your choice. Most would prefer kalamansi and soy sauce J