A lot of times I really miss eating an authentic pork sisig. The sisig most restaurants serve nowadays, be it chicken, pork, or tuna, are nowhere near authentic. They taste like a lot of MSG went into them. Anyway, this is an update to my old recipe of making tuna sisig using canned tuna. Right now, that old recipe made me realize that it is salty, not for the tastebuds, but for the kidneys. For the recipe, I most definitely prefer Century Tuna over others. It shows the unfaltering trend of product quality that other brands seem to miss.
2 flat cans of Century Tuna flakes in oil, drained
2 medium white onions, chopped
1 1/2 tablespoons of soy sauce (adjust to taste)
3 tablespoons of vinegar (adjust to taste)
2 bird's eye chili or siling labuyo, seeded and finely chopped
a pinch of ground pepper
green pepper slices for garnish
- Put 1 tablespoon of olive or canola oil in the pan. Add the onions and saute.
- When onions start to caramelize, add the tuna and saute well.
- Add all remaining ingredients and let simmer at medium to high heat until liquid is almost gone. Stir from time to time to avoid scorching.
- Adjust the ingredients to taste.
- Garnish with green pepper slices for the extra heat and color. Serve hot.