San Marino Tuna Sisig
Ingredients
Scale
- 1 can (180g) San Marino Corned Tuna
- 1 can (180g) San Marino CHILI Corned Tuna
- 1–2 tbsp cooking oil
- 1 red onion chopped
- 2 cloves garlic, minced
- 1 tbsp liquid seasoning
- 1/4 tsp pepper
- 1 tsp sugar
- 1 green finger chili (siling panigang), sliced
- 2 tbsp mayonnaise
- juice of 2 calamansi
- 1 bird’s eye chili (optional)
- 1/2 cup ground chicharon
Instructions
- Drain your corned tuna through a strainer. Make sure it is thoroughly drained. Set aside.
- Heat oil in a non-stick skillet and fry tuna until brown. Make sure to cover the pan because the oil (and some of the tuna flakes) are going to splash from the pan.
- Add chopped onion and minced garlic. Continue sauteing until onion becomes soft.
- Add the liquid seasoning, pepper, sugar, sliced finger chillies, and juice of 2 calamansi.
- Add half the chicharon (and bird’s eye chili, if using) and mix well, cook for 30 more seconds.
- Transfer to a sizzling plate. Sprinkle with the other half of the chicharon and drizzle with mayonnaise.
- You can garnish with more slices of green finger chili.
- Serve hot with steamed rice.
Find it online: https://www.thepeachkitchen.com/2019/10/san-marino-tuna-sisig/