Here’s a different Sisig recipe using fresh (not canned) tuna. With this recipe, you’ll also learn how to use a sizzling plate, in case you prefer it to be served that way. See the recipe here:
INGREDIENTS:
- 8 oz fresh tuna steak, cubed
- 2 tbsp mayonnaise
- 3 tbsp Knorr Liquid Seasoning
- 2 pcs long green pepper (siling haba), chopped
- 4 pcs Thai chili (or siling labuyo), chopped
- 1 medium- sized red onion, chopped into small pieces
- 1 tsp garlic powder
- ¼ tsp salt
- ¼ tsp ground black pepper
- 3 tbsp butter
- ¼ cup pork chicharon, cut into small pieces (for garnish)
HOW TO COOK:
- In a bowl, place and arrange the fresh tuna cubes.
- Pour the Knorr liquid seasoning then mix well.
- Allow to sit for 10 minutes for the fish to absorb the flavor.
- In a pan, apply heat and melt 2 tbsp of the butter.
- Once the butter is completely melted, add- in the seasoned tuna cubes.
- Cook until the tuna is medium brown.
- Add- in the onion then cook for 2 minutes.
- Add- in the chopped siling haba and siling labuyo.
- Scoop the mayonnaise and add it into the pan.
- Stir until all ingredients are well blended.
- Cook for 3 to 5 minutes
- Add- in the salt, ground black pepper, and garlic powder.
- Stir and cook for 3 more minutes.
- Optional: Heat a sizzling plate over a stovetop. Melt 1 tablespoon butter on the sizzling plate (coat the entire area of the plate with the butter). Tranfer the cooked tuna sisig into the sizzling plate. Continue to cook while gently stirring for 1 to 2 minutes seconds.
- Top with the crushed pork chicharon, chili, and slices of calamansi. Serve and enjoy!
IMAGE: tigabaluarte.blogspot.com
Also try: Bangus Sisig
