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How to Cook Tuna Vegetable Okoy

A tasty and healthy okoy made from tuna chunks and combination of vegetables such as squash, carrots, sweet potatoes (or kamote).
Prep Time10 mins
Cook Time5 mins
Course: Appetizer
Cuisine: Filipino
Keyword: tuna vegetable okoy
Servings: 4 servings
Calories: 133kcal
Author: Manny


  • 1 medium can tuna chunks in oil or in water drained and flaked
  • 250 grams sweet potato kamote, cut into strips
  • 250 grams squash cut into strips
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 medium size carrot cut into strips
  • 1 pc bell pepper chopped
  • 1 1/2 cups water
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 Tbsp. spring onions chopped
  • 1 egg beaten
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • cooking oil for frying

Vinegar Dipping Sauce:

  • 1/2 cup cane vinegar or white vinegar
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1/4 tsp. pepper
  • 1 tsp. soy sauce.
  • 1 Tbsp. chopped onion
  • 2 cloves garlic minced


How to Cook Tuna Vegetable Okoy

  • In a mixing bowl, combine flour, cornstarch, egg, water, salt and pepper. Mix until the batter is smooth and all the lumps disappear.
  • Drain the tuna chunks and flake it using a fork or spoon.
  • Then in the mixing bowl add the carrot, squash, sweet potato, bell pepper, tuna chunks, garlic, onion and spring onions.
  • Mix the ingredients thoroughly until the veggies are well coated with the batter.
  • Heat cooking oil in a frying pan about an inch deep. When oil is hot enough, scoop the okoy mixture using a small laddle and pour in the frying pan and shape it like a patty.
  • Make 2 to 3 patties on each batch and avoid them sticking on each other. Fry the patties until golden brown on each sides, top and bottom.
  • Then transfer to a paper towel lined plate and serve with vinegar dipping sauce (see recipe below).

How to make vinegar dipping sauce:

  • Mix all the dipping sauce ingredients in a bowl until the sugar is dissolved.