Tuna Bistek with Eggplant


Tuna Bistek with Eggplant
Tuna Bistek with Eggplant. During my recent trip to Sarangani, I brought back with me one box full of assorted cut of Tuna. Sarangani is the Tuna capital of the Philippines. I have to get the Styrofoam box filled up to maximize the space and of course to take advantage of the cheaper price of Tuna from the source. Now run out of what to do with the rest of Tuna Kinilaw cuts that I had.

Tuna Eggplant Bistek

Eventually I decided to do Tuna Bistek with Eggplant with the Tuna fillets. Fish Bistek is not new to OPC in fact I have made several post of Fish Bistek before. Click on the link list below to check them out.


Cooking method of my Tuna Bistek with Eggplant is more or less the same of the above Fish Bistek recipes. I have to make the recipe of my Tuna Bistek with Eggplant to next level by infusing it with eggplant as the name suggest. Eggplant is also excellent as Bistek Style, I have a post of Eggplant Pinoy Bistek Style, and personally it is a must try eggplant recipe if you love vegetables or eggplant in particular.

Tuna Bistek

To make my Tuna Bistek with Eggplant out from the Tuna Fillet, I have to cut it into small serving sizes then fan fry it with ribbed frying fan for better presentation. The eggplant have to be fried separately.

Ingredients:

1/2 kilo tuna fillet, cut into serving slices
1/3 cup light soy sauce
1/3 cup kalamansi juice
1 medium size onion, peeled, cut into rings
2-3 cloves garlic, peeled, crushed, chopped
1/2 tsp. cracked peppercorns
cooking oil

Marinade:

1/3 cup light soy sauce
1/3 cup kalamansi juice

Cooking procedure:

Tuna Bistek with Eggplant - Cooking Procedure

Soak the sliced eggplants for 5 to 10 minutes. Drain and keep aside. Marinate the tuna fillet with the soy sauce and kalamansi juice for at least 25 minutes, keep aside. Heat a generous amount of cooking oil in medium size frying pan, pan fry the tuna fillet in batches for 2 to 3 minutes each sides, keep aside. Using the same frying pan fry the eggplant slices in batches for 2 to 3 minutes on each side or until seared and just cooked. Using the same frying pan, heat generous amount of cooking oil until it start to smoke. Stir fry the onion ring for about 1 minute. Do not overcook. Remove from the frying pan and keep aside. Now stir-fry the cracked peppercorns and garlic until fragrant, and then add in the soy sauce, kalamansi juice and about 1/2 cup of water. Bring to a boil and simmer for a couple of minutes at low heat. Now arrange the fried tuna fillet eggplant and fried onion in a platter pour over the kalamansi juice and soy sauce mixture over the fish, Serve with a lot of rice.

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