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