This fish version called tuna salpicao is I think the healthiest version of salpicao because the meat used is cooking this dish is tuna steak or tuna belly which is rich is Omega-3 fatty acids compared to pork, chicken or beef salpicao. But the only downside is the price. It is more expensive than beef, chicken or pork. Anyway it won’t hurt your pocket so much if this is served only once a month and not buying a sashimi grade tuna. Cooking this dish is also easy and since it is fish, it requires less time in cooking.
Tuna Salpicao: A Flavorful Twist on a Classic Dish
Growing up in a family that loved to cook, I was constantly surrounded by the tantalizing aromas of Filipino dishes wafting through our kitchen. My Tita Linda, a true maestro in the kitchen, introduced me to the joys of cooking with fresh, high-quality ingredients. One of her creations that I still vividly remember is tuna salpicao, a seafood twist on the beloved salpicao that’s traditionally made with beef. This dish became a favorite in our family not just for its rich flavors, but also for the quick cooking time and nutritional benefits of tuna.
A Healthy Take on a Filipino Favorite
Tuna salpicao is a healthier alternative to its beef counterpart, perfect for those days when you’re craving something indulgent but still light. Tuna, particularly tuna belly or steak, is packed with Omega-3 fatty acids, which are known to support heart health. Tita Linda often reminded us how eating fish could balance out all those meaty adobo and crispy pata meals we loved.
Still, she warned us not to splurge too much on sashimi-grade tuna for this recipe—“Save that for special occasions,” she’d say. For this salpicao, regular tuna steaks work perfectly, and their firm texture holds up well during cooking. It’s a practical indulgence, one that can be enjoyed on a budget if served occasionally.
The Art of Marinating: A Key to Flavor
Marinating the tuna is a simple yet essential step that elevates this dish. My cousin Jun-jun, who worked as a chef on a fishing vessel, once shared his secret: “The key to any seafood marinade is balance.” For this recipe, a mixture of soy sauce, calamansi juice, and a hint of paprika infuses the tuna with a savory, tangy, and slightly smoky flavor profile.
What’s great about this marinade is that it doesn’t require hours of soaking; 15 minutes is enough. Tuna absorbs flavors quickly, which is ideal for beginners who might be intimidated by the thought of long preparation times.
Garlic and Butter: A Perfect Pair for Tuna Salpicao
If you ask any Filipino cook, garlic is an indispensable ingredient in the kitchen, and tuna salpicao is no exception. In this recipe, garlic does double duty: it’s first sautéed to infuse the oil with its aroma and later added back to the dish for an extra punch of flavor.
When combined with butter, the garlic creates a luscious sauce that clings to each cube of tuna. My Kuya Rico, who has a knack for analyzing recipes, often says, “Butter adds a creamy depth that balances the boldness of soy sauce and calamansi.” He’s absolutely right—this step turns the dish into something truly indulgent without overwhelming the natural taste of the fish.
Quick and Easy Cooking of Tuna Salpicao
One of the reasons the dish became a go-to dish in our family was how quickly it came together. Unlike beef, which requires longer cooking times to tenderize, tuna is ready in just a few minutes. Overcooking is the enemy here, as it can make the fish dry and rubbery.
I remember my younger sister Mika experimenting with this recipe during one of her first cooking attempts. “The trick,” she told me, “is to sear the tuna cubes on all sides, just until they’re golden. It keeps them tender and juicy.” Watching her confidence grow in the kitchen was as satisfying as the dish itself.
A Brief History of Salpicao
While tuna salpicao is a modern spin, the roots of salpicao trace back to Spain, where the term loosely translates to “small morsels.” The Filipino version has evolved over time, adapting to local ingredients and flavors. Traditionally made with beef, it’s a popular pulutan (appetizer) or main course served at family gatherings or fiestas. The introduction of tuna into the mix is a testament to how flexible and creative Filipino cuisine can be.
A Dish to Bring People Together
Whenever I cook tuna salpicao now, it reminds me of those warm, bustling weekends at my grandmother’s house. Everyone would gather around the dining table, sharing stories and laughter while passing around plates of steaming rice and savory dishes.
This recipe, though simple, holds a special place in my heart. It’s not just about the flavors; it’s about the memories and connections forged over a shared meal. Whether you’re cooking for your family or trying it out for yourself, this dish is sure to delight with its rich, garlicky sauce and tender tuna cubes.
So, the next time you’re in the mood for something quick, flavorful, and nutritious, give this recipe a try. Just a warning—you might find yourself making it more than once a month. And if you do, don’t worry. After all, what’s life without a little indulgence?
How to cook Tuna Salpicao
Ingredients
- 1 kilo yellow fin tuna belly or steaks cut into cut into cubes
- 1 Tbsp. garlic minced
- 2 Tbsp. liquid seasoning
- 1 Tbsp. soy sauce
- 3 Tbsp. oyster sauce
- 2 tsp. peppercorns cracked
- 1 tsp. paprika
- 1 Tbsp. calamansi juice
- 3 cloves garlic chopped
- 5 Tbsp. unsalted butter
- salt and pepper to taste
- 3 Tbsp. cooking oil
Instructions
How to cook Tuna Salpicao:
- Combine minced garlic, liquid seasoning, soy sauce, peppercorns, paprika, calamansi juice in a bowl and mix until the ingredients are dissolved.
- Add in the tuna, stir until the tuna are coated with the marinade. Marinate for at least 15 minutes.
- In a medium size skillet, heat oil and saute the chopped garlic until fragrant. Remove the garlic from the pan and set aside.
- In the same pan or skillet with the heated oil, fry the tuna cubes and stir for no more than 5 minutes until the all the sides are completely seared. Then remove from pan, drain and set aside. Remove excess oil from the pan and leave about 1 tablespoon of oil.
- In the same pan, put butter, oyster sauce and about half a cup of water. Bring to a boil until the butter is dissolved for about a minute.
- Add in the fried tuna cubes and garlic and stir until it is well coated with the sauce for about 3 minutes. Adjust seasoning with salt and pepper if necessary. Serve hot.
Notes
Cooking Tips:
Choose the Right Cut of Tuna
Opt for fresh tuna steak or belly for the best texture and flavor. These cuts are firm enough to hold their shape during cooking and absorb the marinade well. Avoid overcooking to ensure the fish remains tender and moist.Marinate for Just the Right Amount of Time
Tuna absorbs flavors quickly, so a short 15-minute marination is all you need. Over-marinating can break down the delicate flesh of the fish, resulting in a mushy texture. Keep the marinade balanced with soy sauce, calamansi, and spices for a flavorful yet light coating.Cook at High Heat for a Perfect Sear
Use medium-high heat to quickly sear the tuna cubes on all sides. This technique locks in the juices while giving the fish a golden, caramelized crust. Avoid overcrowding the pan, as it can lower the heat and prevent the proper searing needed for maximum flavor.
