You know how we Filipinos just can’t resist a good adobo? I grew up with the classic pork and chicken versions, but lately I’ve been trying to eat healthier without giving up my favorite comfort food. That’s when I discovered this Adobong Tuna recipe.
It’s my healthy take on our beloved dish, using fresh sashimi-grade tuna instead of the usual meat. It still has that rich, garlicky, soy-vinegar goodness we all love, but it’s lighter and packed with protein. Plus, it cooks in half the time of traditional adobo.
I first made this when I was craving adobo but wanted something that wouldn’t make me feel guilty about having seconds. Now it’s become a regular in my kitchen, especially on days when I want something quick but still craving those classic Filipino flavors. If you love adobo as much as I do but want a healthier spin, you’re in for a treat!
Why You’ll Love This Recipe
- Quick and Healthy: Ready in just 30 minutes with lean protein
- Restaurant Quality: Uses sashimi-grade tuna for premium results
- Versatile: Perfect for both everyday meals and special occasions
- Balanced Flavors: Classic adobo taste with a seafood twist
- Budget-Friendly Luxury: More affordable than traditional meat cuts
Adobong Tuna (Filipino Tuna Adobo)
Equipment
- Heavy-Bottom Skillet (kawali) For even heat distribution and perfect searing
- Sharp knife (matulis na kutsilyo) For clean cuts of tuna
- Measuring cups and spoons (Panukat) For accurate ingredient portions
- Wooden spatula (sandok na kahoy) For gentle handling of tuna pieces
- Cutting board (Sangkalan) Preferably with juice groove for clean preparation
Ingredients
For the Tuna
- 500 g sashimi-grade tuna Sariwang tuna/tambakol, cut into ½-inch cubes
- Salt Asin, to taste
- Ground black pepper Dinurog na paminta, to taste
- 4 tablespoons canola oil Mantika
For the Sauce
- 3 cloves garlic Bawang, peeled and thinly sliced
- ⅓ cup soy sauce Toyo
- ⅓ cup vinegar Suka
- 1 tablespoon brown sugar Asukal na Pula
Instructions
- First, pat the tuna dry with paper towels then cut it into 1/2-inch cubes. Season the cubes with salt and black pepper, then set aside.
- Heat 4 tablespoons of canola oil in a skillet over high heat until shimmering. Carefully add the tuna cubes and sear them quickly for about 30 seconds on each side until they have a light brown color. Be careful not to overcook. Remove the tuna from the pan and set aside.
- Using the same pan with the remaining oil, lower the heat to medium and add the thinly sliced garlic. Cook until the garlic turns golden brown and crispy, about 1-2 minutes.
- Pour in 1/3 cup soy sauce and 1/3 cup vinegar. Add 1 tablespoon brown sugar and stir until dissolved. Let the sauce simmer and reduce for about 3-5 minutes until it starts to thicken slightly.
- Return the seared tuna cubes to the pan. Gently toss the tuna in the sauce just until heated through, about 30 seconds. Don’t stir too much or the tuna will break apart.
- Transfer to a serving dish immediately. Serve hot with steamed rice. For best results, the tuna should still be slightly pink in the center.
Tips from Lola’s Kitchen
- Choose tuna that’s bright red and firm to touch
- Ask your fishmonger for “sashimi-grade” or “grade 1” tuna
- Keep the tuna cold until ready to cook
- Don’t overcrowd the pan when searing
- For best results, slice tuna while it’s still slightly frozen
Traditional Serving Suggestions
- Hot steamed rice (Mainit na kanin)
- Pickled papaya (Atchara)
- Grilled eggplant (Inihaw na talong)
- Fresh tomato and onion ensalada
- Garlic fried rice (Sinangag)
Troubleshooting
Tough Tuna
- Problem: Tuna is tough and chewy
- Solution: Reduce cooking time; tuna should be just seared outside
Watery Sauce
- Problem: Sauce is too thin
- Solution: Simmer longer before adding tuna back
Too Sour
- Problem: Adobo is too tangy
- Solution: Add ½ tablespoon more brown sugar
Ingredient Alternatives
- Tuna → Salmon or swordfish
- Canola oil → Coconut oil or vegetable oil
- Brown sugar → White sugar or honey
- Fresh garlic → 1.5 teaspoons garlic powder
- White vinegar → Apple cider vinegar or cane vinegar
Storage & Reheating
- Refrigerator: Store in airtight container for up to 2 days
- Freezer: Not recommended for this dish
- Reheating: Gentle heat in pan until just warm to preserve texture
Variations
- Spicy Tuna Adobo: Add chopped bird’s eye chilies (siling labuyo)
- Creamy Tuna Adobo: Add coconut milk (gata) to sauce
- Tangy Tuna Adobo: Add calamansi juice
- Herb-Infused: Add bay leaves (dahon ng laurel)
FAQs
Q: Can I use frozen tuna? A: Yes, but thaw completely and pat dry before cooking. Q: Why sashimi-grade tuna? A: It ensures the best quality and safety for quick-cooking methods. Q: Can I make this in advance? A: Best served fresh, but can be made 2-3 hours ahead. Q: Is this keto-friendly? A: Yes, but replace brown sugar with keto sweetener. Q: Can I reduce sodium content? A: Use low-sodium soy sauce and reduce quantity. Q: What’s the best vinegar to use? A: Cane vinegar (sukang maasim) is traditional, but white vinegar works well.
Nutrition
The Story Behind Adobong Tuna
Adobo, the undisputed national dish of the Philippines, has countless variations across our 7,641 islands. While most Filipinos know adobo as a dish of pork or chicken braised in vinegar, soy sauce, and garlic, our coastal communities have long been creating their own seafood versions of this beloved comfort food. This Tuna Adobo recipe is a perfect example of how our cooking traditions adapt to both regional ingredients and modern healthy eating habits.
In coastal areas like General Santos City, known as the Tuna Capital of the Philippines, locals have been cooking fresh tuna in adobo style for generations. The abundance of yellowfin tuna in the waters of the Mindanao Sea naturally led to creative ways of preparing this premium fish. While traditional meat adobo requires long cooking times to tenderize the protein, tuna adobo showcases how the same beloved sauce can transform a quick-cooking protein into something equally spectacular.
What makes this version special is its use of sashimi-grade tuna, a modern twist that speaks to both our contemporary access to premium ingredients and our growing awareness of health-conscious cooking. The quick cooking time preserves the tuna’s natural omega-3 fatty acids while the vinegar and soy sauce perfectly complement its rich flavor. This isn’t just an adaptation of adobo; it’s an evolution that honors our culinary heritage while embracing healthier cooking methods.
The beauty of this dish lies in how it bridges tradition and innovation. The sauce still carries the soul-warming flavors that define Filipino adobo – the perfect balance of sour, salty, and garlicky notes that we’ve all grown up with. Yet, the use of premium tuna elevates it to a dish worthy of special occasions while being simple enough for everyday meals. It’s a testament to how Filipino cuisine continues to evolve while staying true to its roots, proving that healthy eating doesn’t mean sacrificing the flavors we love.
Whether you’re a health-conscious food lover, a Filipino food enthusiast, or simply someone looking to expand their adobo repertoire, this tuna version offers a delicious glimpse into the versatility of Filipino cooking. It’s where tradition meets wellness, where coastal flavors meet our national dish, and where simple ingredients transform into something extraordinary.
