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.
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
- 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
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
Tried this recipe?Let us know how it was!