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Lunch Meals Cooking Time : 25 minutes Recipe Servings : 4 Recipe Dificult : easy 0.00

Filipino Tuna Sisig Recipe | Authentic Sizzling Tuna Sisig

Sisig is one of the Philippines' most iconic dishes, traditionally made with pork, but this lighter Filipino Tuna Sisig offers a healthier seafood twist without sacrificing the bold flavors that make sisig so popular. Made with flaky tuna, onions, garlic, chilies, citrus, and creamy mayonnaise, this sizzling dish delivers the perfect balance of savory, tangy, spicy, and creamy flavors. Served on a hot cast-iron plate, Tuna Sisig is a favorite appetizer, pulutan (beer snack), or satisfying main course.

The dish begins with cooked tuna that's lightly sautéed with garlic and onions before being tossed with soy sauce, calamansi or lime juice, fresh chilies, and black pepper. A small amount of mayonnaise adds richness, while butter gives the dish its signature glossy finish. Unlike the traditional pork version, Tuna Sisig is lighter yet equally flavorful, making it an excellent option for seafood lovers and anyone looking for a high-protein meal.

Fresh green chilies provide gentle heat, while red chilies can be added for extra spice. Traditionally served sizzling with a raw egg cracked on top, the residual heat gently cooks the egg, creating an even richer texture. Tuna Sisig pairs perfectly with steamed rice, garlic fried rice, pickled vegetables, or an ice-cold drink.

Whether you're preparing a quick lunch, dinner, or authentic Filipino appetizer, Tuna Sisig is a delicious fusion of bold flavors, fresh seafood, and classic Filipino cooking techniques.

Cooking Method

Drain the canned tuna thoroughly and gently flake it with a fork.
Heat the vegetable oil and butter in a large skillet over medium heat.
Sauté the onion for 3–4 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Stir in the green chilies and red chili, if using.
Add the flaked tuna and cook for 3–4 minutes, stirring gently.
Mix in the soy sauce, calamansi juice, black pepper, and salt.
Stir in the mayonnaise until evenly combined.
Continue cooking for 2 minutes, allowing the flavors to blend.
Heat a cast-iron sizzling plate until very hot.
Transfer the Tuna Sisig onto the hot plate.
Crack a raw egg over the top if desired and let the residual heat cook it slightly.
Garnish with chopped spring onions and serve immediately with calamansi wedges.