Tuna Sisig Recipe
Looking for a creative way to use leftover tuna? Whether it’s from canned tuna or last night’s grilled or steamed batch, this Tuna Sisig recipe is a simple yet flavorful way to give your leftovers a second life. Inspired by the beloved Filipino sisig, this dish captures the essence of traditional sisig — savory, spicy, and creamy — but swaps the usual pork parts with a more accessible and healthier option: tuna. It’s perfect for home cooks looking to reduce food waste without sacrificing taste.
In many Filipino households, canned tuna is a pantry staple, often used for quick ulam (viand) or emergency meals. But instead of just heating it and pairing it with rice, why not transform it into something exciting like tuna sisig? This version brings out bold flavors with ingredients you likely already have in your kitchen — onions, garlic, calamansi (or lemon), mayo, and chili. It’s budget-friendly, great for beginners, and versatile enough to serve as a rice topping or a pulutan (beer match dish) for your next inuman at home.
Not only is this dish packed with umami and spice, but it’s also lighter than pork sisig, making it a great choice for those who are watching their fat intake or simply want something new and different. It’s an ideal recipe for OFWs missing home-cooked Filipino meals, students with limited budgets, or busy parents who need quick but satisfying meals on the table. You can cook this in under 15 minutes — faster than delivery and a whole lot more rewarding.
What is Tuna Sisig?
Tuna Sisig is a pescatarian twist on the Filipino classic “Pork Sisig.” Traditionally made with chopped pig’s face, this version uses tuna for a healthier and more convenient alternative. It’s rich, spicy, creamy, and perfect for rice — or as pulutan for your next inuman night!
Ingredients I Used for Tuna Sisig Recipe
Here’s what I had and what I added to complete the dish:
Leftover:
- Tuna filling (from sandwiches I made earlier — seasoned with salt, pepper, and a bit of mayo)
Add-ons:
- 1 small red onion, finely chopped
- 1 tbsp mayonnaise (optional but makes it creamier)
- 2 eggs
- 1 tbsp calamansi juice (or use lemon/lime if unavailable)
- 1–2 pcs green chili or siling haba, sliced
- Crushed chicharon or leftover crispy fish skin (for texture)
- Oil for sautéing
Cooking Instructions
- Sauté aromatics: In a hot pan, sauté onion in a bit of oil until translucent and aromatic.
- Add tuna filling: Toss in the leftover tuna mixture. Stir well to mix flavors.
- Season & spice: Add green chili slices, a squeeze of calamansi juice, and a bit more salt and pepper if needed.
- Add egg & creaminess: Push the mixture to the side of the pan. Crack in an egg and stir it lightly. Combine everything once partially cooked. Add mayonnaise for that signature sisig creaminess.
- Finish with crunch: Sprinkle some crushed chicharon or crispy toppings to give it bite.
- Serve hot: Plate it with steamed rice and garnish with more chili and calamansi halves for added punch.
How It Turned Out
This tuna sisig recipe had that perfect balance of creamy, tangy, spicy, and umami — and the crispy bits brought it over the top. Paired with rice, it made for a satisfying meal that didn’t feel like “just leftovers.”
Check out the photos from my actual meal above — proof that resourceful cooking doesn’t mean boring.
Why You Should Try This Tuna Sisig Recipe
- Budget-friendly: No food wasted — reimagine leftovers!
- Quick: Done in under 15 minutes.
- Flexible: Adjust the spice level, add veggies, or even top with cheese.
- Great for baon or meal prep: Just reheat and enjoy.
This tuna sisig recipe proves that even the simplest leftovers can be turned into something mouthwatering. With a few tweaks, seasonings, and a sizzling plate (if you have one), you can bring that signature sisig flavor to life without the heaviness of pork. It’s a great example of how Filipino recipes are incredibly adaptable and resourceful — a trait passed down through generations in kitchens across the Philippines.
Serve your tuna sisig with steaming white rice, garlic rice, or even as a filling for tacos or pandesal sandwiches. Want to impress your family during merienda or dinner? Add a freshly cracked egg on top and let the yolk melt over the sizzling tuna mix. Prefer it healthier? Skip the mayo and opt for Greek yogurt or keep it simple with calamansi and chili flakes. However you like it, Filipino tuna sisig recipe is a winner for quick, tasty meals on any day of the week.
If you’ve tried this recipe, let us know how it turned out in the comments! Do you like your sisig spicy or creamy? Tag @mixofdays or use #TunaSisigRecipe and #LeftoverTunaHack on Instagram, Pinterest, or Facebook so we can feature your version. Let’s inspire more home cooks to turn leftovers into delicious new dishes and celebrate the creativity of Pinoy cooking one recipe at a time.
