Hydro Veggies

Hydroponic Produce from Philippines

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Tuna Veggie Skewers with Filipino Suka


Sunshine, laughter, family, friends, outdoors. These words come to mind when we think of summer. For the Northern Hemisphere summer is finally here! One common association with summer when it comes to food is: grilling. With that in mind, we have developed a recipe for you to try something different next time you have a BBQ; a Filipino twist to your grill. Your non-meat-eating relatives and friends may appreciate to find they can enjoy a “grill party” without feeling left out. These skewers combine our hydroponic veggies with tuna, though you may change it for chicken, or other meat; or might as well suppress meat for a completely vegetarian alternative.


For the skewers:

200gr fresh tuna

1 red bell pepper

1 green bell pepper

2 small onions

8 skewers

For the sauce:

3 cloves garlic, crushed

1/4 cup (60ml) soy sauce

1/3 cup (90ml) Filipino vinegar (suka)

1/4 tsp salt

1/4 tsp ground pepper

pinch of ground red pepper, chili powder or dried chili flakes

Serves: 4


Soak the skewers in water for about 10minutes (to prevent from burning). Set on a side. Dice the tuna into 16 pieces. Peel the onions and cut lengthwise into 6 wedges each. Cut the bell peppers into small squares.

Distribute the fish and veggies evenly into 8 groups and insert the skewers. Brush the fish and veggies with the sauce. Place on the grill and cook for about 4 minutes per side.

Source: Original.

Sawsawang Suka (Garlic Soy Vinegar Dip): mix all the ingredients in a small bowl. You may use apple cider vinegar as a substitute for the suka (Filipino vinegar). Makes 1/2 cup (125ml). Source: Authentic recipes from the Philippines.

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Tuna & Pasta Shell Salad

pasta shell salad

Our hydroponic celery and red pepper add a nice pop of color against the pasta in this salad. As it contains pasta, it can be served warm (just about when the pasta is ready) or you can let it chill for a few minutes and serve cold. We believe in keeping a healthy diet and avoid extra fat; therefore, we use natural yogurt as the dressing instead of mayonnaise.


5 stalks celery

1/2 small onion

1 red bell pepper

6 heaped tbsp natural yogurt

250gr small pasta shells

240gr tuna (can) in water, drained & broken up

salt and pepper to taste

Serves: 4

celery onion pepper


Cook the pasta shells following the manufacturer’s instructions. While the pasta cooks, dice the onion, celery and bell pepper and place them on a medium bowl. Add the natural yogurt, salt and pepper. Carefully open the tuna cans, drain the water and separate the pieces and place them with the vegetables. Mix well. When the pasta is ready, drain it and toss it into the bowl. Mix everything together.

Source: Original.