Tuna Sisig
A healthier alternative to a classic Filipino dish featuring tuna and chili
Ingredients
- 1 1/2 oz. can tuna
- 2 medium red onions minced
- 1/4 cup chopped scallions
- 1/2 cup crushed chicharon
- 2 teaspoons soy sauce
- 3 to 4 pieces Thai chili pepper chopped
- 1/4 cup mayonnise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 teaspoon butter
- 3 tablespoons cooking oil
Instructions
- Drain your canned tuna then heat up 1 tablespoon of oil on a pan.
- Pan-fry the tuna until it turns light to medium brown then add the onions and cook it until it's soft.
- Once the onions are sauteed add the scallions and chili pepper. Saute the scallions and chili pepper for 2 more minutes.
- Season the mixture with garlic powder, ground black pepper, and soy sauce. Stir and cook for 1 minute.
- Add half of the chicharron and mayonnaise then mix well and remove the pan from the heat.
- Melt butter in a sizzling plate/metal plate then transfer the cooked tuna sisig onto it and let it cook for 30 seconds or until it's sizzling hot.
- You have the option to use leftover chicharron as a topping and then serve it.