Have you tried making tuna sisig using a can of tuna flakes? This recipe should be able to guide you on how to make one at home. This simple sisig version is something that you can quickly make for pulutan. It can even be enjoyed for lunch or dinner with rice.
The best tuna sisig that I had is made from fresh tuna. However, this does not mean that canned tuna is not good enough. I think that this sisig version is really good too. In addition, it is quick and easy to make.
I remember making this mostly during my college years. Budget was tight during those days, but it never stopped me from making the most from what I had. Sometimes, I even think that this is better than the real deal when we are talking value for your money.
Try this Tuna Sisig Recipe. Let me know what you think.
- 1 (12 oz.) can tuna
- 2 medium red onions, minced
- ¼ cup chopped scallions
- ½ cup crushed chicharon
- 2 teaspoons soy sauce
- 3 to 4 pieces Thai chili pepper, chopped
- ¼ cup mayonnise
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 1 teaspoon butter
- 3 tablespoons cooking oil
- Prepare the tuna by draining the liquid. You can place it in a cheese cloth and squeeze until the liquid comes-out.
- Heat 1 tablespoon oil in a pan. Pan fry the tuna until it turns light to medium brown.
- Add onion. Continue to saute until the onion becomes soft.
- Add scallions and chili pepper. Saute for 2 more minutes.
- Season with garlic powder, ground black pepper, and soy sauce. Stir and cook for 1 minute.
- Add half of the chicharon and put the mayonnaise into the pot. Mix well. Set aside.
- Melt butter in sizzling plate (metal plate), put the cooked tuna sisig on the plate. Continue to cook for 30 seconds or until sizzling hot.
- Top with remaining chicharon. Serve. Share and enjoy!