Tuna Sisig is a healthy alternative to the Filipino favorite which is the sisig dish.
Along with the bangus variation, this dish makes it possible for everyone to enjoy the authentic delicacy without having to compromise their health.
Ah, sisig. My favorite! Try asking your Filipino friends and relatives about this dish. I’m sure they will all have something nice to say about it! It is true for almost all the Pinoys I know. Because seriously, who can resist it? Other people are even willing to sacrifice their supposed weight-loss regimen once they see it served in front of them. Once you get to eat your first serving, you’ll want more and more. It is inevitable sometimes.
Sadly, the dish contributes to a lot of health issues in Filipinos, especially heart-related ones. Since it originally consists of pork as its main ingredient. This is sad because the people who have no health issues are the only ones allowed to eat it.
But now, there is nothing to worry about. It can still be enjoyed by everyone, as long as we use healthier alternatives like this tuna recipe!
Do you not know what to do with all those stacked canned tuna on your shelf anymore? Tired of the same old tuna recipes such as the typical omelet and the like? Well then, let me show you another way on how to make it a lot more exciting.
Tips On How To Cook Tuna Sisig
- Add veggies like bell peppers for additional tastiness and spice.
- You can put some crushed chicharon as toppings if you are looking for that signature sisig crunch.
- Use a sizzling plate if you want to achieve the sizzling effect of the dish, just like how it is in restaurants.
It’s time to limit the meat (and innards) consumption and get into seafood more through this tuna sisig recipe! Serve this to your friends if you’re planning to have a simple hangout at home or if you want something new for your weekend lunch!
Tuna Sisig Recipe
- 1 tbsp vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can tuna flakes, drained
- 1 tsp soy sauce
- 1 tsp lemon juice
- 1 pc green Thai chili
- 2 pcs bird's eye red chili
- 1 tbsp mayonaisse
- 1/4 cup pork rinds or chicharon, crushed
- 1 egg
- salt and pepper to taste
- Heat a skillet over medium heat, add vegetable oil. Once the oil is hot enough, sauté the garlic and onion until soft and translucent. Add the tuna flakes and continue to sauté for another 2-3 minutes.
- Add the soy sauce, lemon juice, bird's eye red chili, green chili. Season with salt and pepper. Stir and cook until the tuna is little bit crunchy.
- Transfer it in a bowl then add the mayonnaise and chicharon or crushed pork rinds. Mix until well blended.
- Heat a sizzling plate, brush some cooking oil and transfer the sisig mixture into the hot plate. Leave an empty space in the middle and put one piece of raw egg. Add more red chili if desired and slice of lemon. Serve while hot.