How to Cook Tuna Embotido

5 from 1 vote

Tuna embotido is a delicious and healthier Filipino meatloaf made with tuna, vegetables, and seasonings, wrapped in foil, steamed, and optionally fried for a golden finish.

Prep Time10

Cook Time33

Total Time43

Course: Fish Recipe

Cuisine: Filipino

Keyword: beef shawarma recipe panlasang pinoy, fish embotido, fish recipe, meatless embotido, tuna embotido

Servings: 4 servings

Calories: 154kcal

Author: Manny

Ingredients

350 grams tuna fillet cut into chunks
1 pc large onion chopped
1/4 cup raisins
1 pc pork bouillon cube
1 can 243 grams crushed pineapple (reserve syrup)
1 pc medium size red bell pepper diced
1 pc medium carrot coarsely grated
1 pc egg
1 stalk celery chopped
1/4 cup flour

Instructions

How to cook Tuna Embotido:

Marinate fish in pineapple syrup, 1/2 tsp iodized salt and 1/4 tsp pepper for 10 minutes. Drain and discard marinade.
Chop fish then combine with remaining ingredients. Season with 3/4 tsp iodized salt and 1/4 tsp pepper. Mix well. Divide into 3 portions.
Wrap in foil then roll and shape into cylindrical shape, just like the ordinary embotido.
Steam for 30 minutes. Cool. If desired, fry in oil and brown all sides.
Slice and serve with banana ketchup.

Notes

Cooking Tips:

Marinate for Maximum Flavor

Marinating the tuna in pineapple syrup, salt, and pepper for at least 10 minutes not only infuses it with a subtle sweetness but also helps tenderize the fish. Make sure to drain the marinade properly afterward to avoid excess moisture in your embotido. This step ensures that your embotido has a balanced, savory-sweet taste and a firm texture.

Shape and Wrap Properly

To achieve the signature cylindrical shape of embotido, carefully wrap the tuna mixture in foil and press gently as you roll. This helps maintain the form during steaming, preventing it from breaking apart. Secure the edges tightly to lock in moisture, keeping the embotido juicy and flavorful.

Fry for Extra Texture

While steaming cooks the embotido thoroughly, frying it afterward adds a golden, crispy exterior that enhances both flavor and texture. Use just a little oil to brown all sides evenly, making sure not to overcook. This final step gives the fish embotido a satisfying crunch while keeping the inside moist and tender.