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!