Inihaw Na Tuna (philippines) Recipe

Prepare and marinate tuna

Pat tuna steaks dry with paper towels. In a shallow dish, whisk together 3 tbs calamansi juice, 2 tbs soy sauce, minced garlic, 1 tsp brown sugar, 2 tbs vegetable oil, 1 tsp salt, and 1/2 tsp black pepper. Place tuna in the marinade and turn to coat both sides. Marinate at room temperature for 15–20 minutes (no longer than 30 minutes to preserve texture).

Heat grill

Prepare a charcoal or gas grill for medium-high heat (around 400–450°F / 200–230°C). If using charcoal, let coals become white-hot with a consistent layer of heat. Oil the grill grates lightly with cooking oil on a folded paper towel held with tongs to prevent sticking.

Grill the tuna

Remove excess marinade and let excess drip off. Place tuna steaks on the hottest part of the grill. For a 1-inch thick steak, grill about 1.5–2 minutes per side for rare to medium-rare (internal temp ~115–120°F rare, 125°F medium-rare). For medium, add another 1–2 minutes per side. Avoid moving the steaks around—let a crust form. Transfer to a plate and let rest for 3–5 minutes before slicing.

Prep vegetables

Thinly slice 4 cups Napa cabbage, julienne 1/2 cup red bell pepper, slice 3 stalks green onion, and chop 1/4 cup cilantro. Blanch shelled edamame in boiling water 2–3 minutes, then drain and shock in ice water; drain thoroughly.

Toss slaw

In a large bowl combine the sliced Napa cabbage, blanched edamame, red bell pepper, green onion, and cilantro. Sprinkle 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp toasted sesame seeds. Toss well to combine and adjust seasoning to taste. Keep chilled until serving.

Make the sauce

Whisk together 4 tbs calamansi juice, 3 tbs soy sauce, 1 tsp rice vinegar, 1 tsp honey, 1 tsp grated ginger, 1/2 tsp chili flakes (optional), and 1/2 tsp sesame oil in a small bowl. Taste and adjust balance—add a pinch more honey if too tart, or a splash more soy if too bright. Set aside at room temperature.

Slice grilled tuna crosswise into 1/2-inch thick slices. Mound the Napa cabbage and edamame slaw on a serving platter or individual plates. Arrange the sliced tuna on top or alongside the slaw. Spoon or serve the calamansi-soy dipping sauce in a small bowl alongside. Garnish with extra cilantro leaves, a sprinkle of toasted sesame seeds, and calamansi or lime wedges. Serve immediately.

Notes on doneness and substitutions: For charcoal-style inihaw flavor, add a small handful of soaked wood chips to coals or briefly torch the steaks after grilling. If calamansi is unavailable, use fresh lime with a touch more honey to round the acidity. Adjust chili flakes to desired heat.