Tuna Sisig

Are you looking for a quick, easy, and budget-friendly canned tuna recipe? This Tuna Sisig is so delicious and easy to make, faster than ordering in a restaurant. It takes less than 15 minutes from start to finish and tastes so good. This dish is perfect for serving on your next get-together with family and friends - either as a main dish, a side dish, or a pulutan (booze food).

The Island of the Philippines is abundant in fish and seafood! Sisisg tuna is a recreation of a famous dish in the country called sisig, which uses pork belly as a protein. This Filipino tuna recipe shows that Filipinos are super creative regarding the food that surrounds them.

You will love this recipe

• Quick and easy. This sisig uses canned tuna, already prepared and pre-cooked, so you don't have to do so much in the kitchen. Skip the boiling, broiling, and grilling. You only need a can opener and some easy-to-find ingredients.
•  Tasty. It tastes so good that you will keep returning to make it again.
•  Budget-friendly and affordable dish to serve with your family and friends.
•  Tuna is a healthy version of sisig. Make this if you are trying to eat healthier and lose weight. This fish contains omega-3 fatty acids, an excellent protein source, and vitamin B12. Aim for wild-caught tuna instead of farm-raised when you can.
• If you love this recipe, don't forget to check my:
  • Tofu Sisig
  • Crab Rangoon Eggroll
  • 15-minute baked lemon-herb salmon
  • Salmon Indian Curry

Ingredients

For a full recipe with the exact measurement of the ingredients with calorie info, check the recipe card below.

• Tuna in canned - Canned tuna flakes will give a super tasty and delicious sisig without too much hard work in the kitchen. When cooking sizzling tuna sisig, I prefer canned over fresh.
• Yellow onion and green onions - These give the dish tons of aroma and flavor. Be sure to chop onions into tiny pieces when making this dish.
• Mayonnaise - To give opulent creaminess to the dish. You can omit this if you want to make a tuna sisig without mayonnaise. Don't worry, the dish will still going to be tasty.
• Soy sauce - It enhances the flavor of the dish. You can use salt as a substitute or if you are gluten-free, use tamari sauce or coconut aminos.
• Red chili pepper - This is a version is a spicy sisig. If you have kids, be mindful in adding this, or you can make it without hot and spicy tuna sisig for them.
• Chicharron - Chicharron or pork crackling is made from pork skin. It is optional, but this will give some crispiness to the dish just like the authentic sisig dish.

Instructions

I hope these simple and easy-to-follow instructions will help guide everyone to make this appetizing Filipino tuna recipe.

Step 1. Drain the excess liquid from the canned. Save them to make soup or pour over cooked rice later. In a skillet or frying pan over medium heat, sauté onion in hot cooking oil until translucent and aromatic. Stirring occasionally for about a minute.

Step 2. Add tuna, soy sauce, and red chili pepper. Using a spatula, break tuna flakes into small pieces, stirring frequently. Mix everything until well combined and cook this for 2 minutes.

Step 3. Then add the mayonnaise, chicharron, and black pepper. Stir, do a taste test, and adjust the seasoning if needed.

Optional. If you want to make this dish special, use a sizzling platter. Before serving, heat the sizzler plate (if using) in medium heat; turn off the heat once the platter is warm through. We are using a serving vessel so that the pork fat would not go cold and turn into lard when it was served. Transfer the cooked tuna to the hot platter carefully. Garnish with chopped spring green onions or scallions.

Helpful Tips

• No sizzling plate? You don't need that in this recipe! Simply use any cookware you got in the kitchen. Frying pan, skillet, or any wide shallow pan.
• Drain as much liquid as possible from the canned tuna. This dish should be dry and crispy not mushy.
• You can use any other type of fish to substitute for tuna. Salmon, milkfish (bangus), and tilapia to name a few.

What to serve with this

This dish usually serves with cooked rice. Although many people make this dish as pulutan to go with beer or any form of booze too. It could also be a side dish like a salad that goes well with other side dishes. It is a versatile recipe and you won't regret making it.

Storage and Reheating Tips

• Storage: Allow the dish to cool then transfer it to a glass container to stay fresh for up to 5 days in the refrigerator.
• Reheating Tips: Reheat the leftovers in a skillet or frying pan over medium heat, stirring occasionally until warm thoroughly.

Frequently Asked Questions