Are you looking for a quick pantry dish viand (ulam) to cook for dinner? This sizzling tuna sisig recipe is perhaps one of the genius ways Filipinos came up with to utilize the ever so famous canned tuna.
I’m not really sure how this dish came to popularity but I’m assuming that since the country is very tropical meaning we experience a lot of natural calamities like typhoons and heavy rainy seasons that keeps people indoors for weeks at a time, families have made it a habit to stock up on non-perishables (like tinned tunas).
My guess is that companies and people who are creative in the kitchen started developing recipes that would help families diversify their meals using ingredients on hand during calamities.
That is just my thought but I’m not really sure how this dish came to be. All I know is that it is a Filipino comfort food favorite.
Filipino Style Cheap and Easy Sizzling Tuna Sisig Recipe
What is a sizzling tuna sisig recipe?
Well, technically the sizzling part just comes from the fact that this dish is normally served on a sizzling plate. Sisig, on the other hand, is a local dish from the Pampanga province in Central Luzon (the biggest Philippine island) and it is traditionally made by marinating, boiling, grilling, and chopping a pigs head into small tender pieces. Yup, you read that right! Then served on a sizzling plate with chopped raw onions.
Honestly, when you think of it, the original sisig is made with simple ingredients but includes a lengthy preparation. Nowadays, there are plenty of sisig versions out there. Just like this recipe you’re reading (and hopefully will make!).
Can I cook tuna sisig without mayonnaise?
By all means, omit it if you don’t like it. Your tuna sisig might be a little on the dry side but if you’re not a fan, don’t put it. Alternatively, you can use cream cheese or simply add a bit more butter.
Can I use fresh tuna instead of canned?
Absolutely! If you can get your hands on fresh fish, I highly suggest you use that instead of the canned one. You can follow this recipe and just switch it but I would definitely marinate the fresh tuna beforehand and make sure not to overcook it.
I can make a fresh tuna sisig recipe when I’m back in Asia where I can get fresh tuna fish from the market. It is a bit tough to make it here in Finland as tuna is not native here.
How to make this cheap and easy sizzling tuna sisig recipe?
As always all details are in the recipe box below! However, I do have a few tips for you before you start making this dish:
- Make sure that your canned tuna is in brine and not in oil! Of course, you can make the one in oil, too, but I personally find it too greasy.
- To make this even tastier, instead of using plain mayonnaise, make an aioli! Aioli is basically just a blended mixture of mayonnaise, fresh garlic, and a bit of lemon juice. It is honestly a game-changer if you like garlic.
- You don’t really have to crack an egg on top. I just did it because this dish is quite low in calories and I wanted it to be a bit more filling.
- If you have some health condition that requires you to take a little closer look at your sodium intake, this dish is NOT for you. Honestly, I retained water for three days after eating this dish. I kid you not, it has way too much sodium in it even though the dish itself is not salty if eaten with rice.
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Do you want more sizzling or Filipino recipes?
- Filipino Style Sizzling Tofu Recipe (Tofu Sisig Recipe)
- Pork Filipino Bistek Tagalog Recipe (Pork in Soy Sauce and Onion Glaze)
- Easy Vegetarian Filipino Monggo Guisado Recipe (Mung Bean Stew)
- Vegetarian Filipino Eggplant Omelet (Tortang Talong Recipe)
- Filipino Coconut Salmon Recipe (Paksiw na Salmon sa Gata)
Cheap and Easy Sizzling Tuna Recipe
- Sizzling plate
- Frying Pan
- A wooden spatula
- 1 can Tuna in Water
- 1 small Shallot - Minced (white onion is fine)
- 1 clove Garlic - Minced
- 1 pcs Thail Chili - Minced
- 1 tbsp Vegetable Oil
- 1 tbsp Light Soy Sauce - i.e Kikkoman
- 2 tbsp Lime Juice - Kalamansi juice as an alternative is ok
- 1/2 tsp Garlic Powder
- 1/2 tsp Black Pepper
- 1 tsp Sesame Oil
- 1 tbsp Mayonnaise
- 1 medium Egg
Warm up the sizzling pan (only if you have one)
- Heat up your oven up to 200°C/400°F and place your sizzling pan inside
- Keep it in there until it is about time to serve the dish
- Alternatively, you can heat up your sizzling pan on your gas stove minutes before you start assembling your sizzling plate
Mix the sauce
- Combine soy sauce, lime juice, garlic powder, black pepper, and sesame oil in a bowl
Cook the tuna
- Drain the canned tuna
- Heat your frying pan on medium heat and add the oil
- Sautée the shallot garlic until soft, fragrant, and caramelized
- Add the tuna and fry until the tuna water has evaporated
- Add the pre-mixed sauce and stir until combined
Assembling your sizzling pan
- Carefully take your sizzling pan off the oven
- Brush some oil on the sizzling pan so the tuna won't stick on the pan (you can use butter instead of oil for more flavor)
- Transfer the fried tuna on the pan, crack the egg on top of it while everything is still hot, and top it off with the mayonnaise
- Serve it sizzling hot on the table and mix it on the plate until everything is combined