WATCH: How to Make Filipino-Style Tuna Sisig

Tuna sisig, anyone? Don't forget the calamansi!

 

Use fresh tuna for a lighter take on the popular Pinoy sizzling dish. Add mayonnaise for a creamy version and don't forget the calamansi!


Takes 15 minutes
Makes 3 servings

2 tablespoons oil
1 small red onion, peeled and chopped
3 cloves garlic, peeled and chopped
350 grams tuna (tambakol), cubed small
1 teaspoon hot sauce
2 teaspoon liquid seasoning, or to taste
1/4 cup mayonnaise
1 red siling labuyo, chopped
2 green siling labuyo, chopped
1 large egg
calamansi, to serve



1 Heat a medium cast iron pan over medium heat. Add oil. Once hot, add and sauté onion. Add garlic. Cook until fragrant.

 

2

Add tuna. Let tuna sear before stirring. Stir in hot sauce, liquid seasoning, mayonnaise, and finally, sili.

 

3

Create a well in the middle. Break egg into the well. Serve in the hot pan immediately with calamansi and more liquid seasoning and sili as desired.

 

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