Adobong Tuna (Filipino Tuna Adobo)
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
285 kcal
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Course
Main Course
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Cuisine
Filipino
Adobong Tuna (Filipino Tuna Adobo)
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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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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.
Notes
- 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 Information
Show Details
Calories
285kcal
(14%)
Carbohydrates
8g
(3%)
Protein
32g
(64%)
Fat
15g
(23%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.1g
Sodium
1200mg
(50%)
Potassium
54mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
0.2IU
(0%)
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 32g | 64% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Sodium | 1200mg | 50% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 0.2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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