I’m an American guy from the Chicago area, spending a few months here in the Philippines outside of Manila. Yesterday, we went to a local market, not a supermarket, just to nose around and pick up some veggies. In passing a fish dealer, I saw the most gorgeous cuts of Yellowfin Tuna that I just had to have. We bought two of these tuna steaks. I’m sure I got overcharged and paid the “foreigner price” but paid the equivalent of $2.18 per Yellowfin steak. Each was just under an 1″ thick, 8″ long and 6″ wide. Try getting that in Chicago for $2.18.
So here’s the recipe. I use it both on Yellowfin and Bluefin tuna. I’ve never followed it the same way twice but you can smell and taste it from here.
1/2 medium size red onion diced.
1 medium to large clove of garlic depending on how much you like garlic. I use a clove sliced very thinly.
1 small chopped hot red pepper
1 medium size lime
Black pepper to your taste. I use less than a teaspoon.
4-6 tablespoons soy sauce
2-3 tablespoons white vinegar. We pickle small hot green and red peppers in ours for extra flavor.
1 large shot glass of 7Up
2 tablespoons brown sugar
3 tablespoons olive oil. I use Filippo Berio.
- Pour the soy sauce and white vinegar into a kitchen plate and mix in the brown sugar and 7up.
- Add the diced onion, chopped pepper and sliced garlic along with the lime juice. Watch out for seeds.
- Stir it up and walk away for 15 minutes.
- Come back 15 minutes later and stir it up again.
- Lay the tuna steak flat in the kitchen plate for 5 minutes. Some wash the tuna before this. I don’t.
- Turn the tuna over and let the other side lay flat on the plate for another 5 minutes.
- Pour the marinate, including anything solid into the plastic bag and insert the tuna flat.
- Tie the plastic bag off and put it in the frig for 30 minutes.
- Come back in 30 minutes, gently shake and gently shake the bag so marinate gets on both sides.
- You can keep it marinating for as long as you wish. I’ve marinated tuna for hours.
- Pour the olive oil into a large pan at low heat and walk away for 5 minutes.
- When the oil is hot, and I mean really hot, put the tuna in the pan.
- Cook for 4-6 minutes depending on how well done you like the fish.
- Turn the fish over and cook on the other side for 1 minute less than the first side.
- Serve it hot, hot, hot.
We had ours with sauteed green beans and cold sliced cucumber in oil and vinegar.
Oh yeah, I said I never used the same recipe twice. I was drinking rum and pineapple juice so toward the end, I threw some of that on the tuna too!