The sourness of the traditional and much loved Filipino dish Sisig, which is essentially a chopped salad is said to cure hangovers. It is ironic, that sisig has now become one of the most popular pulutan to go with drinks.
Hang on, what is Sisig?
If awards were being handed out for head to tail dining, the Philippines would win it hands down. A classic example of this would be sisig. Traditionally made with less desirable cuts of meat like pig’s ears snout cheeks and liver, the meat is parboiled then grilled for extra flavour. It is then chopped finely and boldly seasoned with lots of calamansi soy and a bit of mayonnaise.
And because not everyone is a fan of pig face, the modern versions features pork belly, seafood like tuna , salmon and milkfish or even vegetarian likes the Eggplant Sisig below. Served on lettuce cups, they make a most wonderful appetiser to go with drinks.
On a recent trip to Cebu City, we dined at the famous House of Lechon, and yes the Lechon was one of the best we’ve ever tried. However, they also serve, tuna belly sisig, but on the night we were there, it was not available and ever since then I’ve been craving tuna sisig. So here we are, but all I’ve got is canned tuna and this is the recipe I’ve came up with. Not only is it super delicious, just like the original it is also a little bit healthier.
What you need to make Tuna Sisig
- Canned Tuna – I use canned tuna that has been packed in brine or oil. Somehow those taste better. I’ve also tried this with canned salmon and it’s just as delicious, just remember to remove the bones for a smoother texture. Also, whatever kind of canned tuna you use, make sure to drain the liquid out.
- From the Pantry -Soy sauce, Maggi Seasoning, Garlic,Onion and sliced Chillies if you like it hot. Chillies can be substituted with finely diced capsicum or bell pepper. Maggi Seasoning can be omitted if you don’t have it, but it adds a unique umami taste. You also need calamansi or lemon juice or even lime juice. To make the sauce creamier, you add an egg at the end of cooking. The residual heat will cook the egg when stirred through the sisig, thickening the sauce.
How to serve Sisig
- The following recipe serves two as a main meal if served with steamed rice. As an appetiser, scoop into lettuce leave cups just like Chinese san chow bow. This particularly pairs well with white wine or beer.
- Most meat based sisig is served in a sizzling platter. For Tuna Sisig, I don’t believe this is necessary, in fact I don’t mind this served cold and I’ve used leftover tuna sisig as a sandwich filling. I do however sometimes cook this in a cast iron pan, just because it looks more authentic.
And while you’re here, don’t forget to say hello, by dropping me a line via the comments section below. I would love to hear from you.
Easy Peasy Canned Tuna Sisig
2-4
servings15
minutes15
minutesA healthier version of Delicious Sisig
Ingredients
1 x425g canned Tuna( in Brine or Oil ), drained
2 tablespoons Cooking Oil
1 small Onion, peeled and finely diced
1 teaspoon minced Garlic
1 teaspoon Soy Sauce
1 tablespoon Mayonnaise
1 teaspoon Maggi Seasoning
juice from 2 Calamansi or 1/2 Lemon or Lime
Salt and Pepper to taste
Chilli, finely sliced or 1/4 red Capsicum finely diced
1 Egg
4 small Cos Lettuce Leaves, to serve, optional
Thinly sliced Spanish Onion or Coriander for Garnish
Directions
- Heat cooking oil in a fry pan on medium high. Add diced onion and cook until onions are transparent and wilted. Add minced garlic and cook further until golden.
- To the pan, add the drained tuna and stir to combine, flaking the meat as you go. Add mayonnaise, chilli or capsicum, soy sauce, Maggi seasoning if using, salt and pepper to taste, then calamansi or lemon juice. Stir until the tuna is well coated with the sauce. Cook until heated through. Make a small well in the centre and add the egg. The residual heat will cook the egg and when stirred through, it forms into a rich creamy sauce. Remove pan from heat and serve immediately.
- Serves 2 as main meal with steamed rice.
- If serving as an appetiser, place lettuce leaves on serving plate. Divide the tuna sisig equally between the leaves. Garnish with coriander and sliced Spanish Onion if desired.
Notes
- Serves 2 as a main meal with rice or serves 4 as an appetiser with lettuce leaves cups.
