When it comes to Filipino comfort food, sisig always makes it to the top of my list. Traditionally made with pork, sizzling hot, and enjoyed with rice or beer, sisig has that irresistible combination of savory, tangy, and spicy flavors. But here’s the truth—sometimes I don’t have pork on hand, or I simply want a lighter version that I can whip up in minutes. That’s when I turn to my Easy Tuna Sisig recipe using leftover tuna filling.
This dish came to life out of necessity—no meat in the fridge, but a container of tuna sandwich filling was sitting there, waiting to be transformed. Instead of letting it go to waste, I decided to reinvent it into a hearty meal. Surprisingly, it turned out so good that it became a staple in my kitchen.
Who Will Love This Tuna Sisig Recipe?
This recipe is perfect for:
- Busy moms and dads – who want to turn leftovers into a new meal without much effort.
- College students – looking for budget-friendly recipes that don’t sacrifice flavor.
- Health-conscious eaters – who want a lighter take on the classic pork sisig.
- Anyone craving sisig – but with limited time or ingredients.
What is Tuna Sisig?
Tuna sisig is a Filipino dish inspired by the original pork sisig recipe but made using canned or fresh tuna instead. It’s seasoned with onion, chili, calamansi, mayonnaise, and sometimes egg. Instead of grilling or frying pork face (maskara), we’re giving tuna a new role on the plate.
By using leftover tuna filling (usually made with canned tuna, mayo, and onions), I cut cooking time in half and still end up with a dish that’s savory, creamy, spicy, and tangy.
Why Make Sisig Out of Leftover Tuna Filling?
I asked myself the same question the first time I did it: “Why not just make another tuna sandwich?”
But here’s why this recipe works so well:
- Zero food waste – Instead of reheating or throwing away tuna filling, it gets a makeover.
- Quick and easy – No need to start from scratch since the tuna is already seasoned.
- Budget-friendly – A pack of canned tuna can go from a sandwich spread to a full rice meal.
- Healthier option – Tuna has less fat compared to pork, making this version lighter but still filling.
Ingredients You’ll Need
The beauty of this dish is its flexibility. Since we’re repurposing tuna filling, you can adjust based on what you already have in your kitchen.
For the base:
- Leftover tuna filling (with mayonnaise and onions already mixed in)
- 1 egg (to bind everything together)
- ½ cup crushed chicharon or crispy fried tofu (for texture)
For flavor and aroma:
- 1 medium red onion, finely chopped
- 2–3 cloves garlic, minced (optional but recommended)
- 1–2 green chilies (siling haba), sliced thinly
- 1–2 calamansi or half a lemon for squeezing
- Black pepper to taste
For serving:
- Steamed rice
- Extra chili for spice lovers
👉 Optional Add-ons:
- Grated cheese for creaminess
- A bit of soy sauce or fish sauce for umami boost
- Mayo drizzle on top for garnish
How to Cook Easy Tuna Sisig
Here’s the simple step-by-step process:
- Heat the Pan – Place a non-stick pan over medium heat with a little oil.
- Sauté Aromatics – Add chopped onion and garlic, and cook until fragrant.
- Add Leftover Tuna Filling – Stir in your tuna filling, mixing well to reheat and slightly dry out excess mayo.
- Crack an Egg – Make a well in the center and add the egg. Stir quickly so it binds the tuna mixture.
- Mix in Crunch – Toss in crushed chicharon or crispy tofu for texture.
- Season and Spice – Add black pepper and sliced green chilies for heat.
- Finish with Calamansi – Just before turning off the heat, squeeze calamansi juice to brighten the flavors.
- Serve Hot – Best enjoyed over freshly steamed rice.
When to Serve Tuna Sisig
I love making this dish when:
- I have leftover tuna sandwich spread sitting in the fridge.
- I need a quick 15-minute lunch or dinner.
- I want a pulutan (beer snack) for friends but don’t want to spend too much.
- I’m craving sisig but want a healthier, easier version.
Where This Dish Shines
Tuna sisig recipe might not be the first thing you see on a restaurant menu, but in a home kitchen, it shines. I’ve served it in different settings:
- At home – as a quick family meal.
- In gatherings – as a creative way to impress guests with something familiar yet unique.
- In a lunchbox – it packs well and still tastes great when reheated.
Tips for the Best Tuna Sisig Recipe
- Don’t overcook – Tuna cooks fast. Since we’re using leftover filling, just heat enough to bind everything.
- Balance flavors – Too much mayo makes it soggy, so add chicharon or tofu for crunch.
- Spice level – Adjust chili depending on who’s eating. For kids, you can skip it and just add calamansi.
- Serving style – If you want restaurant vibes, serve on a sizzling plate for extra appeal.
Turning leftovers into something exciting is one of my favorite kitchen challenges. This Easy Tuna Sisig recipe not only saves food from going to waste but also brings comfort and joy to the table. It’s proof that you don’t need expensive ingredients or complicated steps to enjoy a flavorful Filipino dish.
So the next time you find yourself staring at a bowl of leftover tuna filling, don’t just reach for bread—grab a pan, slice some chilies, and whip up your own version of tuna sisig. Trust me, once you taste it, you’ll wonder why you haven’t been making it all along.
