Turn canned tuna into a bold, creamy, and spicy Filipino sisig with mayo, calamansi, and chilies—quick, flavor-packed, and weeknight friendly.
Canned tuna doesn’t have to be eaten straight from the can or simply sauteed with onion and garlic. It can be transformed into something creamy, rich, tangy and just a little spicy.
This Canned Tuna Sisig gives a little twist to the simple canned tuna we all know and love. Using both regular and spicy canned tuna helps build depth and heat, and thanks to the kick from the spicy variant, you’ll only need a few slices of green chili to bring the heat up a notch.
Originating from Pampanga, traditional sisig uses parts of livestock that are usually discarded like chicken liver, the pig’s face and ears, and sometimes even the pig’s brain. The fatty, gamey flavors work well with the dish’s main seasonings: onions, calamansi, and chili.
The recipe uses just a small amount of liquid seasoning, as canned tuna is already naturally salty, but feel free to adjust the seasoning to your liking. Quick, easy, and packed with flavor, this dish might just change the way you look at canned tuna.
Make the sisig sauce: In a small bowl, combine mayonnaise, liquid seasoning and calamansi juice. Mix until well incorporated.
Prepare the canned tuna: Drain both cans of tuna using a strainer. Heat 1 tablespoon of oil in a medium sauté pan over medium heat. Add the drained tuna and cook, stirring occasionally, until dry and lightly golden. Remove from the pan and set aside.
Cook the sisig: In the same pan, heat the remaining 1 tablespoon of oil over medium-low heat. Sauté the onion, garlic, and green chilies until fragrant and softened. Return the tuna to the pan and toss to combine with the aromatics. Pour in the sisig sauce and stir until everything is well coated. Cook for 2–3 minutes, or until the sauce slightly thickens. Season with pepper to taste.
Serve: Transfer to a serving plate and garnish with sliced red chilies (sili labuyo) and calamansi. Serve hot.
