Tuna Bistek (Braised Tuna Steaks)

It's 10:30PM and I have just finished cooking for hubby's lunch the next day. It took me a while before I was able to decide on what to do with the tuna I have taken out from the freezer.
We've had Turkey Central take out for dinner and we ordered yellow rice 2 too many. So I had to think of something that would match the yellow rice. Plus considering the fact that we don't really have much in the refrigerator and pantry, so it had to be something, easy, fast and does not require too much ingredients. With the prevailing circumstances at hand, my best bet would be an "Adobo". But, as I am not a very big fan of "Adobo" myself, so it didn't really suit well to prepare one tonight. Although definitely one of these days, you'll see an Adobo post coming. I don't think any food blog by any Pinoy would be complete without a post on Adobo.
So I decided to make Fish Bistek. Bistek is a Pinoy dish coined from the term Beef Steak. How a Bistek came from Beef Steak if we refer to the dish itself, I still need to find out. Bistek is usually cooked with meat, more often pork and only on occasions beef (I guess because beef costs much more than pork). The meat is sliced very thinly like that of tapa. And the difference of it's sauce compared to Adobo is that the souring agent for Bistek is calamansi or lime, while Adobo uses vinegar. 

Ingredients:
4-5 slices of Tuna
1/2 cup flour
1 tsp salt
1/3 cup cooking oil
5 cloves garlic, coarsely chopped
1 small onion, thinly sliced
1 medium onion, sliced into rings for garnish
1/2 cup water
4 tbs soy sauce
1 tbs lime juice
1/4 tsp pepper steak
Method:
In a wide shallow bowl, mix the flour and salt. 
Pat dry the fish steaks and coat with the flour mixture. Make sure the fish is evenly coated.
Remove excess oil and drop into the hot skillet with oil. Shallow fry one side for about 3 minutes or until browned then turn over to cook the other side. 
Remove from pan and transfer into a plate with paper towel to remove excess oil. 
Do the same for the rest of the fish pieces.
In another pan wide enough to place all fish pieces in a single layer, heat 1 tbs oil then add garlic and onion. cook until garlic is browned and onion slightly translucent.
Add the soy sauce, lime juice and pepper steak. Let simmer for about 3 minutes. Add the water and cook until the sauce is boiling. Lower the heat to simmer.
Put the fish steaks in the simmering sauce. After 2 minutes turn over the fish to cook the top side. 
Let simmer for about 5 minutes then turn off the heat.
Transfer into a serving bowl. Garnish with fresh onion rings. Serve with hot steamed or garlic rice. Enjoy!