Top 10 Best Tuna Stew Recipes

Ingredients:

• 500g tuna
• 2 ripe tomatoes
• 2 shallots
• Some spring onions
• A few necessary seasonings: Salt, seasoning powder, ground pepper, sugar, fish sauce, cooking oil…

Instructions:

• Step 1: Prepare the ingredients:
  • Rub salt over the surface of the tuna slices, rinse several times with clean water, and set them on a strainer to drain. Then, place the tuna in a large bowl, marinate with 1 teaspoon of salt, 1 teaspoon of ground pepper, 1 teaspoon of seasoning powder, 2 teaspoons of sugar, and mix well.
  • For the tomatoes, wash them thoroughly, cut them into wedges. Peel and finely chop the shallots. Clean and cut the spring onions into small pieces.

• Step 2: Cook the tuna with tomatoes:
  • Heat oil in a pan over the stove. Once the oil is hot, add the tuna and fry both sides until golden. Remove and place on a plate lined with paper towels to absorb excess oil.
  • In a separate pan, add about 1 tablespoon of oil, heat it, and sauté the minced shallots until fragrant. Then, add the tomatoes and stir-fry until they break down into a mushy consistency.
  • Once the tomato sauce boils, add the tuna into the pot, and simmer for about 15 minutes. To ensure the tuna stew with tomatoes is full of flavor, cover the pot while cooking.

• Step 3: Final steps and serving:
  • Finally, place the stew on a plate, sprinkle some ground pepper on top, and serve with hot steamed rice for a delicious tuna stew with tomatoes.

Ingredients:

• 500g tuna
• 2 ripe chilies
• 2 garlic cloves
• Additional seasonings: Sugar, salt, seasoning powder, soy sauce, cooking oil…

Instructions:

• Step 1: Prepare the ingredients:
  • Remove the fins, gills, and belly of the tuna. Wash it thoroughly several times with water. Slice the tuna into chunks and place them in a strainer to drain.
  • Peel the garlic and finely chop it along with the chilies.

• Step 2: Prepare the stew sauce:
  • Heat 2 tablespoons of cooking oil in a pan and sauté the garlic and chopped chilies until fragrant to infuse the dish with aroma.
  • Add 1 cup of water, 2 tablespoons of salt, 2 teaspoons of seasoning powder, 2 teaspoons of sugar, and a little soy sauce. Bring the mixture to a boil and turn off the heat, allowing it to cool.

• Step 3: Stew the tuna:
  • Carefully place the tuna slices into the pot with the sauce. Let it marinate for about 15 minutes before bringing it to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes, then turn off the heat.
• Step 4: Final steps and presentation:
  • Serve the tuna on a plate, sprinkle some ground pepper on top, and enjoy this delicious tuna stew with garlic and chili alongside hot rice.

Ingredients:

• 400g tuna
• 1 green coconut
• 2 shallots
• 1 garlic bulb
• 2 ripe chilies
• Other necessary seasonings: White sugar, ground pepper, fish sauce, salt, vinegar…

Instructions:

• Step 1: Prepare the ingredients:
  • Clean the tuna, rinse it with vinegar water to remove the fishy smell, and place it in a strainer to drain. Marinate the tuna in a bowl with salt, sugar, fish sauce, and ground pepper for about 15 minutes.
  • Peel and finely chop the garlic, shallots, and ripe chilies.

• Step 2: Cook the tuna:
  • Heat oil in a pan, fry the tuna until golden brown on both sides, then place it on a plate lined with paper towels to absorb excess oil.
  • In another pan, heat 1 tablespoon of oil and sauté the garlic, shallots, and chopped chilies until golden. Add fresh coconut water to the pan and bring it to a boil. Stir to dissolve the sugar, which will enhance the flavor of the dish.
  • Add the fried tuna slices into the pan, adjust the seasoning, and simmer on low heat for 30 to 40 minutes, then turn off the heat.

• Step 3: Complete and serve:
  • Serve the tuna in coconut water on a plate, and enjoy while hot to fully savor the dish's rich flavors.

Ingredients:

• 300g tuna
• 2 chilies
• 2 garlic cloves
• 1 tablespoon vinegar
• 2 tablespoons cooking oil
• 2 tablespoons fish sauce
• Common seasonings: ground pepper, seasoning powder, sugar

Instructions:

• Prepare the ingredients:
  • To remove the fishy smell from the tuna, rinse the fish with 1 tablespoon of vinegar, then rinse with water and let it drain.
  • Wash 1 chili and 1 garlic clove, then crush them. Peel and chop the remaining garlic and chili.
• Fry the tuna:
  • Heat a pan with 2 tablespoons of cooking oil. Once hot, add the tuna and fry both sides until golden brown.
  • Do not fry too long, as the fish will become dry. Fry for about 5-8 minutes, then remove the tuna and set it aside for marinating.
• Marinate the tuna:
  • Mix the crushed garlic and chili with the fried tuna. Add 2 tablespoons of fish sauce, 2 teaspoons of ground pepper, and 1 teaspoon of seasoning powder.
  • Stir well to coat the tuna with the seasoning and let it marinate for 15 minutes.
• Simmer the tuna:
  • In the same pan used for frying, sauté the chopped garlic in medium heat. Add 2 tablespoons of sugar, cooking until it turns golden brown, then add the marinated tuna and 5 tablespoons of water.
  • Reduce heat to low and simmer for about 15 minutes, adjusting seasoning to taste.
  • When the sauce thickens and the tuna turns a beautiful brown color, turn off the heat and add the chopped chili.
• Serve:
  • Tuna stew with pepper is a simple dish, quick to make, and with ingredients that are easy to find.
  • The tuna, after being stewed, is sweet, fragrant, and rich, with the spiciness from the chili and ground pepper. Serve with hot rice and some boiled vegetables for a perfect meal.

Ingredients:

• 600g tuna
• 4 tablespoons fermented soybeans
• 1 tablespoon chili powder
• 2 tablespoons soy sauce
• 2 tablespoons sliced shallots
• 2 tablespoons chopped green onions
• 2 teaspoons minced garlic
• 5 slices of ginger
• 2 tablespoons cooking oil

Instructions:

• Prepare the tuna: To remove the fishy smell from the tuna, cut it into bite-sized pieces. Rinse the fish thoroughly, first with a saltwater solution and then with clean water. Drain the excess water.
• Marinate the tuna: Place the tuna in a large bowl and add 2 tablespoons soy sauce and 1/3 tablespoon monosodium glutamate. Use chopsticks to mix well and let the fish marinate for about 15 minutes to absorb the flavor.
• Fry the tuna:
  • Heat a pan over medium heat, add 2 tablespoons of cooking oil, 5 slices of ginger, 2 teaspoons of minced garlic, and 2 tablespoons of sliced shallots.
  • Sauté until fragrant, then add the marinated tuna and fry for about 3 minutes, stirring to cook evenly and firm up the tuna.
• Simmer the tuna with fermented soybeans:
  • Once the tuna is firm, add 4 tablespoons of fermented soybeans, 1/2 tablespoon sugar, and 1/2 tablespoon seasoning powder. Stir well over medium heat for 2 minutes to allow the seasoning to blend into the tuna.
  • Next, add 100ml of water and 1 tablespoon chili powder. Stir and cook over high heat for about 8 minutes, or until the sauce thickens. Turn off the heat, stir in the chopped green onions, and serve the dish on a plate.

Ingredients:

• 2 slices of tuna
• 100g pork belly (For the best flavor, avoid using lean or overly fatty meat. Adding some pork belly will enhance the aroma and richness of the dish.)
• 1 small piece of fresh galangal (about 3 fingers' length)
• 3-4 stalks lemongrass
• 1 piece of ginger
• Shallots, chili peppers
• Fish sauce, seasoning powder, black pepper, soy sauce, oyster sauce, sugar, caramelized sugar
• 3-5 dried shiitake mushrooms
• 1 small bowl of green tea water

Instructions:

• Prepare the tuna: Clean the tuna by removing the intestines and gills, then wash it with a diluted saltwater solution to remove any fishy smell. After that, rinse it with warm water about 4-5 times to ensure the tuna becomes firm when stewed. Cut the tuna into chunks about 2.5 cm thick and let it drain.
• Prepare the pork belly: Clean the pork belly, drain the water, and cut it into pieces about 2 finger widths. Marinate it with 1 teaspoon fish sauce, 1 teaspoon salt, 1 teaspoon sugar, and 1 teaspoon caramelized sugar. Mix well and let it marinate for 15-20 minutes.
• Prepare the galangal: Peel the galangal, wash it clean, and cut it into thin slices. You can also crush it or blend it for a more intense flavor if desired.
• Prepare the lemongrass: Peel off the outer layer of the lemongrass and either crush or blend it to release the fragrance.
• Prepare the ginger: Clean and crush the ginger.
• Marinate the tuna: Add 1 teaspoon fish sauce, 1 teaspoon seasoning powder, 1 teaspoon sugar, 1 teaspoon monosodium glutamate, 1 teaspoon oyster sauce, and the crushed ginger and lemongrass. Add about 2 chopped chili peppers and let the tuna marinate for 15-20 minutes.
• Stew the tuna: In a heavy-bottomed pot (preferably a clay pot), layer the galangal, ginger, tuna, and pork belly. Add a few cleaned dried shiitake mushrooms on top. Pour in enough cold or room temperature water to cover the ingredients, then place the pot on the stove and simmer on low heat for 10-15 minutes for the flavors to absorb and the tuna to cook thoroughly without burning.
• Add green tea: After simmering for 10-15 minutes, add a cup of green tea water to the pot. The green tea will help neutralize any remaining fishy smell without affecting the dish's flavor.
• Simmer: Continue to simmer for another 30-45 minutes until the sauce thickens and there is only a small amount of liquid left. Be careful not to stir or flip the tuna with chopsticks during cooking, as this may cause the tuna to break apart. Finally, arrange the dish on a plate, garnish, and serve hot with rice.

Ingredients:

• 3 slices of tuna (about 500g)
• 300g pork belly
• 2 pieces of sugar cane and 1 bowl of sugar cane juice
• 1/2 cup coconut water
• Minced garlic and shallots
• 1 tablespoon chili powder
• Seasonings: Fish sauce, sugar, salt, pepper, cooking oil

Instructions:

• Heat a pan with 2 tablespoons of cooking oil, add minced shallots and garlic, and sauté until golden and fragrant. Then add the pork belly and stir-fry for about 5 minutes until the meat turns slightly golden.
• Next, add 1 tablespoon of chili powder to the pan, then pour in the prepared coconut water and sugar cane juice. Let it simmer for about 10 minutes, then turn off the heat.
• Layer sugar cane pieces at the bottom of a pot, then place the tuna on top. Pour in the coconut water, sugar cane juice, and the pork mixture, then cover the pot.
• Place the pot on the stove and bring it to a boil over high heat for about 5 minutes. After that, lower the heat, taste for seasoning, and continue simmering until the sauce thickens, leaving only a little liquid. Sprinkle some pepper on top and turn off the heat.
• The final result is a delicious tuna stew with sugar cane juice. The natural sweetness of the sugar cane eliminates the need for caramelized sugar, yet the dish still has a rich brown color that's very appealing.
• The tuna is perfectly cooked and absorbs all the flavors, with a creamy texture. The thick sauce made from the sugar cane juice is incredibly fragrant and goes wonderfully with a bowl of hot rice.

Ingredients:

• 700g of tuna
• Green onions, shallots, chili peppers
• 5 tablespoons Chin-su fish sauce
• 1 pineapple (pineapple)
• 500ml coconut water
• 3 tablespoons sugar
• Pepper, seasoning powder, chili powder

Instructions:

• Step 1: Prepare the pineapple:
  • Choose a large, ripe, golden yellow pineapple with green leaves, no bruises, and firm to the touch. Ask the seller to peel off the eyes of the pineapple before purchasing, then wash it with clean water before preparing.
  • Cut the pineapple into bite-sized pieces and marinate them with 2 tablespoons of sugar, set aside.

• Step 2: Prepare the tuna:
  • Pick tuna with a nice pink color, when touched, the flesh should feel sticky. Tuna with fat layers is best for stewing.
  • Wash the tuna with salt, ginger, and a little lemon juice, then rinse with clean water and drain. Next, marinate the tuna.
  • In a bowl, mix chopped green onion roots, minced shallots, chili powder, pepper, seasoning powder, a little sugar, and 1/2 tablespoon of fish sauce. Marinate the tuna for 10-15 minutes.
  • In a clean pan, add pork fat or cooking oil, heat up, then fry the tuna until golden brown on both sides, then remove from the heat.
• Step 3: Prepare the other ingredients:
  • Slice 2 chili peppers thinly, crush the rest for later use in the pot.
  • Peel and finely chop the shallots.
  • Crush and finely chop the green onions, separating the roots from the leaves.

• Step 4: Caramelize the pineapple:
  • To caramelize the pineapple, place it in a pot or clean pan with 50ml of coconut water and simmer for 5 minutes. When the pineapple releases its juices, turn off the heat.
• Step 5: Stew the tuna:
  • Add cooking oil to a clay pot, then add 1 tablespoon of sugar and heat until the sugar turns a golden-brown color. Turn off the heat. Add the tuna to the pot, and using the residual heat, stir the tuna to coat it with the caramelized sugar.
  • Next, add the remaining 450ml of coconut water and the marinated tuna liquid to the pot, then bring it to a boil. Once boiling, add the caramelized pineapple. Season with 4.5 tablespoons of Chin-su fish sauce, a pinch of seasoning powder, 1 tablespoon of sugar, and sliced chili. Simmer until the sauce thickens, then taste for seasoning. Add the crushed chili peppers and green onion leaves, continue simmering until the sauce turns a golden-brown color, then turn off the heat.

Ingredients:

• 2-3 slices of fresh tuna for a meal for 4 people.
• Sour or boiled bamboo shoots, about 200g, depending on preference.
• Seasonings, chili, shallots...

Instructions:

• Clean the tuna, marinate with 1 tablespoon of minced garlic, 1/2 tablespoon salt, sugar, a little fish sauce, and pepper. Marinate for about 15 minutes to allow the tuna to absorb the flavors.
• Wash the sour bamboo shoots, cut into bite-sized pieces.
• Heat a pan with 2 tablespoons of cooking oil and fry the minced garlic until fragrant, then add the tuna and simmer until cooked evenly.
• Fry the bamboo shoots in the pan with sugar, fish sauce, and stir well, then add them to the tuna pot. Continue simmering on low heat until the water reduces and thickens.
• Add chopped fresh chili to the pot and sprinkle a little pepper. Turn off the heat, then serve the dish with hot rice.

Ingredients:

• 400g tuna (1 fish)
• 200g pickled mustard greens
• 2 shallots
• 1 garlic clove
• 2 tablespoons cooking oil
• 2 tablespoons oyster sauce
• Some chili powder
• 1/2 tablespoon fish sauce
• Common seasonings (sugar, ground pepper, seasoning powder)

Instructions:

• Prepare the tuna:
  • To remove the fishy smell, rub a little salt on the tuna, wash it clean, then cut it into bite-sized pieces and drain. To save time, you can ask the seller to clean and slice the fish for you.
• Prepare the other ingredients:
  • Wash the pickled mustard greens 2-3 times with water to reduce the sourness. Squeeze out excess water, then cut into pieces about the size of your finger.
  • Peel and clean the shallots and garlic, then slice or finely chop them as desired.
• Cook the tuna:
  • Start by heating 2 tablespoons of cooking oil in a pot over medium heat. Once the oil is hot, add the garlic and shallots and fry them until fragrant.
  • Add the tuna to the pot, then season with 2 tablespoons of oyster sauce, 1/2 tablespoon of fish sauce, 2 teaspoons of seasoning powder, and a little chili powder (to taste).
  • Add 2-3 tablespoons of pickled mustard green brine to the pot and cook for 2 minutes, then flip the tuna pieces over to let them absorb the seasonings evenly.
  • Simmer the tuna for about 5 minutes, then add the pickled mustard greens. Season with 1.5 tablespoons of sugar and 1/2 tablespoon of fish sauce, then cover and simmer for 15 minutes over low heat. Taste for seasoning and adjust to your preference, then turn off the heat.
  • Note: If you don't have pickled mustard green brine, you can use water as a substitute for cooking the tuna.

• Result: The finished tuna stew with pickled mustard greens is visually appealing with a delicious aroma. The tuna is tender and flavorful, and the mustard greens are crispy, tangy, and slightly spicy. This dish pairs perfectly with a bowl of hot rice, and it's so addictive you'll want to make it again and again!