How to Cook Fresh Tuna Sisig
Tuna sisig is a flavorful Filipino dish made with marinated and fried fresh tuna, sautéed with onions, and served sizzling hot for a deliciously crispy and savory treat.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: Filipino recipe, fish sisig, panlasang pinoy, tuna recipe, tuna sisig
Servings: 2 servings
Calories: 240kcal
Author: Manny
- 1/2 kilo tuna fish fillet cubed
- 1/4 cup liquid seasoning with calamansi
- cooking oil for frying
- 2 tablespoons cooking oil
- 1/2 cup onions chopped
- 1 tsp granulated seasoning e.g. Magic Sarap
- 1 tablespoon liquid seasoning
- crushed pork chicharon pork rind cracklings, optional
How to cook Fresh Tuna Sisig:
Marinate tuna in liquid seasoning with calamansi for at least 15 minutes.
Fry marinated tuna until brown and crispy. Set aside.
Heat oil and saute onions for 30 seconds. Stir in prepared tuna and season with granulated seasoning and liquid seasoning.
Transfer on a heated and buttered sizzling plate. Top with crushed chicharon if desired.
Cooking Tips:
Marinate for Maximum Flavor
Marinating the fresh tuna in liquid seasoning and calamansi juice for at least 15 minutes ensures every cube is packed with bold, tangy flavors. This step not only infuses the fish with zest but also helps retain its moisture during frying. Don’t rush this process; a good marinade is the key to a flavorful and juicy tuna sisig.
Fry with the Right Technique
Fry the marinated tuna in medium heat to achieve a golden-brown, crispy exterior without overcooking the inside. Avoid overcrowding the pan, as this can lower the temperature and prevent the tuna from crisping up properly. For a softer, juicier texture, stop frying once the edges turn light brown rather than fully crispy.
Don’t Skip the Sizzling Plate
A heated and buttered sizzling plate isn’t just for presentation—it adds richness and keeps the sisig hot while you serve. The butter also enhances the aroma and prevents the tuna from sticking to the plate. If you don’t have a sizzling plate, serve the dish in a pre-warmed dish to retain its heat and appeal. 