Poached Tuna in Soy Citrus and Sweet Onions
The flavors of Poached Tuna in Soy Citrus and Onions echoes that of Tuna Bistek or the Tuna Steak Filipino Style. I have to admit that it is an offspring but there methods changed in this recipe to achieve the fully cooked fish without leaving it dry. It is served in a sauce of soy and citrus mixture then topped with caramelized onion rings and then doused with lots of ground black pepper.
Equipment
- Dutch oven, pot or wok
Ingredients
- 1 whole sweet onion (yellow or white) sliced into rings
- 2 tsp neutral oil
- 400-500 g fresh tuna
- 1/4 c soy sauce
- 3 tbsp calamansi juice or juice of 1/2 lemon
- 1 tsp grated ginger
- 2 tbsp mushroom seasoning or veggie broth or water
Instructions
But first, Onions
- Heat pot and oil then brown onions and set aside.
Infusing flavors in the Poaching Liquid
- On the same pot, saute grated ginger. Then add soy sauce, citrus, and vegetable broth. Simmer for about 5 minutes to infuse flavors.
Poaching the Tuna
- Lower heat so that no simmering is visible. Just some sort of water movement. Gently put the tuna and poach for about 15-20 minutes. Do not let any bubbles appear. This keeps the tuna moist and preventing the formation of albumin (white protein that is pushed out of the fish when cooked).
Come Together
- Take the fish out of the poaching liquid. Pull the fish meat apart in big thin flakes.Bring the poaching liquid to a simmer. Taste and adjust.Turn off heat and put the fish and onions back to the poaching liquid. Serve over rice.
Notes
Substitute vegetable broth with 2 tbsps mushroom seasoning and additional cup of water. Or just water.