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Adobong Tuna Recipe (Filipino Tuna Adobo)

Adobong Tuna (Filipino Tuna Adobo)

Adobong Tuna is a modern Filipino dish that marries fresh sashimi-grade tuna with the time-honored adobo cooking method. Premium tuna chunks are quickly seared then simmered in a reduction of soy sauce, vinegar, garlic, and brown sugar, creating a delicate balance between the fish's natural richness and adobo's signature tangy-savory sauce. This contemporary interpretation maintains adobo's beloved flavor profile while offering a lighter, more refined protein alternative to traditional pork or chicken variants.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Filipino
Servings 4
Calories 285 kcal
Difficulty Intermediate

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 ½-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 ⅓ cup soy sauce and ⅓ 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

Adobong Tuna Recipe (Filipino Tuna Adobo)
  • 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

  1. Spicy Tuna Adobo: Add chopped bird's eye chilies (siling labuyo)
  2. Creamy Tuna Adobo: Add coconut milk (gata) to sauce
  3. Tangy Tuna Adobo: Add calamansi juice
  4. 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.
 
Adobong Tuna Recipe (Filipino Tuna Adobo)
Adobong Tuna Recipe (Filipino Tuna Adobo)

Nutrition

Calories: 285kcalCarbohydrates: 8gProtein: 32gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 1200mgPotassium: 54mgFiber: 1gSugar: 6gVitamin A: 0.2IUVitamin C: 1mgCalcium: 12mgIron: 1mg
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