Century Tuna Sisig

There’s nothing more quintessential Filipino than “sisig,” a Kapampangan dish that’s traditionally cooked using parts of the pig’s face and belly.

Popularized by Aling Lucia Cunanan from Pampanga, you’ll see sisig being served in almost every restaurant and beer pub in the Philippines because it’s great as a dish paired with rice or as “pulutan” paired with beer.

But it’s also no secret that “sisig” can be quite unhealthy because of all the fat that’s on the face and belly of the pork.

So, I decided to make a healthier version of this classic Filipino dish using another staple in every Filipino pantry, Century Tuna.

Print Recipe

Century Tuna Sisig

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Main Course

Cuisine: Asian, Filipino

Servings: 3

Ingredients

• 2 cans 185g Century Tuna
• 1 whole Red Onion
• 1/2 size White Onion
• 1 tbsp Oyster sauce
• 1 piece Mayonnaise
• 1 piece Egg
• 1 piece Lemon
• 1/2 piece Lemon, thinly sliced
• Butter
• Gratecheddar cheese
• Salt
• Pepper
• Chilli (optional)

Instructions

• Let’s start by straining the Century Tuna sisig to separate the oil from the meat itself. As we wait for that to completely drain, let’s start prepping the rest of our ingredients starting with the one medium-sized red onion and half of the white onion finely diced. We also cut half of a lemon into thin strips and set them aside for later.
• In a hot pan, put oil and pan-fry the tuna flakes for 2 to 3 minutes until all the liquid from the meat is gone. Transfer it into a bowl and mix all your ingredients: the red and white onion and lemon slices. Then, add your 1 tsp. oyster sauce and the juice of one whole lemon. This will give the meat that classic sisig flavor while removing the gaminess of the fish.
• Mix all ingredients and add salt and pepper to taste. You also need to add mayonnaise for added flavor. Now, heat the sizzling plate or a small castiron pan if you don’t have one, and add a small piece of butter to melt.
• Once fully melted, add your tuna sisig mix and stir well to incorporate all the flavors. Let the mixture sit in the sizzling plate over the fire for about 2 to3 minutes under medium heat before adding one egg, another classic sisig ingredient.
• Once the egg is cooked, you can add your grated cheese and turn the heat off to avoid burning your sisig mixture. You also have the option to add chilis if you like some heat in your sisig.

Video

That’s it! Serve your Century Tuna sisig hot on the sizzling plate to really enjoy the traditional sisig experience.

This healthier take on the classic sisig can serve 2 to 3 people and you can easily make this at home for family and friends.

It can be enjoyed as a dish or pulutan, so make sure you have some cold beer ready for a great dinner night with one of the best “pulutan” in the Philippines.

If you like this recipe, you may be interested in some of our classic recipes:

• Spinach in Coconut Milk
• Pork Liempo Bicol Express
• Chicken Adobo Rice
• Kinamatisang Pork Belly

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