Recipe: San Marino's Corned Tuna Sisig

San Marino Corned Tuna Sisig

I love Sisig and have tried a lot of local versions around. I personally like pork sisig and would usually eat with hot steamed rice than a pulutan companion for beer. When dad asked me to cook a can of San Marnino, the idea of cooking a tuna sisig popped out, so I immediately sat and googled an easy recipe to make. Good thing San Marino came up with this tasty and healthy version of tuna - my dad was all praised! Thanks to this recipe...

Recipe:

1 can San Marino Corned Tuna

1 whole large white onion diced 

1 tablespoon liquid seasoning 

1 small green bell pepper diced

½ tablespoon hot sauce

Juice of 1 calamansi 

1 sliced siling labuyo 

1 tbsp mayonnaise

1 tbsp vegetable oil 

PROCEDURE 

 1. Sautee San Marino Corned Tuna in very hot vegetable oil Add onions, bell peppers and siling labuyo and continue sautéing for a minute more 

2. Mix in liquid seasoning, hot sauce and calamansi juice. Place on hot plate/cast-iron skillet and top with mayonnaise. Garnish with extra chilis and 1 sliced calamasi

It's so easy. I found a sachet of Shakey's hot sauce (which we usually save during pizza sessions) and used it for this recipe. For my version though, I decided to not add the mayonnaise for my parents own good. I'll definitely cook this tuna sisig recipe again and again, next time with mayonnaise and hopefully on hot plate.