Tuna Tofu Sisig

Tuna and tofu sisig is a variation of meat sisig that uses tuna and fried tofu cubes instead of grilled meat. This is the sisig for those who are on a bugdet. Transform your favorite canned tuna and tofu to one of the country’s top dishes! This tuna and tofu sisig best sits on top of a big bowl of hot steaming rice or by the side of an ice cold beer.

TUNA AND TOFU SISIG RECIPE

Ingredients:

• 2 cans (150 grams) century tuna
• 3 pieces tofu
• 3 tablespoons butter
• White onions (finely chopped)
• 3 cloves of garlic (minced)
• Ginger (minced)
• Red bell peppers (minced)
• Green bell peppers (minced)
• 2 to 3 pieces green chilies
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• ½ tablespoon calamansi juice
• ½ cup mayonnaise
• Black pepper to taste
• 1 large egg
• White sugar (optional)
• Oil for frying
• margarine

Directions:

1. Open the cans of tuna and then drain. Transfer the tuna flakes in a heated pan (no oil). Let it cook until the remaining sauce evaporates. Set aside.
2. Chop the ginger into small pieces. Extract the calamansi juice.
3. Cut the tofu into smaller block. Heat a lot of oil in the pan and then fry until golden brown and crispy. Flip to cook the other side. Transfer to a strainer or paper towel to drain excess oil. Cut the fried tofu into cubes and then set aside.
4. Melt the margarine in a pan. Add the onions, garlic, ginger, red and green bell peppers and green chilies. Saute them for a few minutes until aromatic.
5. Add the tuna flakes and then saute a bit. Then, add the fried tofu. Saute them all together for a few minutes. Season with soy sauce, oyster sauce, and calamansi juice. Toss gently until well combined.
6. Season with black pepper powder and sugar to balance the taste (optional).
7. Add the mayonnaise. Stir gently until the tofu and tuna are well coated with the mayo.
8. Create a hole at the center and crack an egg. Turn the heat off. Sprinkle some spring onions before serving. Enjoy this with some hot steaming rice or as a pulutan to some ice cold beer. Yum!

HISTORY OF SISIG

For a quick history of sisig, the term came from the word “sisigan” which means “to make sour”. The first versions of sisig were made from the pig’s head and innards which were thrown by the American troops during their occupation. It was Aling Lucing Cunanan who started transforming these discarded parts into a wonderful dish by adding vinegar, onions, pork liver and calamansi.

A lot of sisig we enjoy now are made from liempo or the belly part. You can easily identify a classic one when it is made with the pig’s head. The crunch from the ear’s cartilage is truly delectable!

KAPAPAMPANGAN SISIG

They said that if you have tried the Kampampangan’s sisig, it would feel like all the other sisig are a second place runner up. All thanks to Aling Lucing from Pampanga, our favorite sisig was born.

If you are accustomed with the sisig with egg, mayo and seasonings, then the version you are eating is an evolved one.Kapampangan sisig was considered the most authentic version of sisig in the country. According to them, the original sisig has no egg, no mayonnaise, not even soy sauce!

What made their version famous and widely favored is the way the meat was prepared. Instead of the usual direct grilling of meat then chopping, the meat i parboiled first before roasting until crispy.

Modern versions of sisig includes the simple roasted pork which is chopped then combined with mayo, red onions and chillies, topped with egg. Very delicious, but still, nothing beats the original.

MAYO ON SISIG?

Quick survey: Would you want to add mayo on top of your sisig? Share your answers on the comment section below!

TUNA AND TOFU SISIG

Tuna and tofu sisig is my sisig on a budget. Aside from the fact that it is easier to prepare, a combined worth of 75 pesos for this ulam goes a long way. Instead of pork, our meats for this sisig recipe is tuna and tofu.

I don’t always want to cook canned goods for daily meals but since I won some canned goods from our company’s anniversary, why not make them into a special and more delicious dish instead of just plainly consuming them, right?

Canned tuna is the most convenient way of having tuna. While it is already delicious on its own, the sodium (salt) content of most canned goods is high. Most of the time, I like to combine my canned tuna with something bland just to distribute the saltiness.

For this recipe, canned tuna is combined with one of the best plant-based sources — the tofu. In this way, the sodium of the tuna is distributed in the dish and enjoyed in a less guilty way. Plus, it can be a best partner for rice or a great pulutan with some ice cold beer! (But make it spicy first).

If you have spare canned tuna at home, or simply want to make an easier version of sisig, then try this tuna and tofu sisig at home! Simply read and follow the steps below. Happy cooking!

HOW TO MAKE TUNA AND TOFU SISIG

Sisig has never been easier when you follow this recipe. This non-traditional sisig can be prepared in twice as fast as the original sisig, but can satisfy you all the way.

The use of tuna and tofu for this sisig makes everything easier. For the tuna, there are a lot of canned tuna you can choose from. Just pick your favorite brand and we’re good to go. Drain the tuna first. You can discard the oil or use if for other purposes. To make it more like a sisig, heat it up a little just to dry all the juices left. For the tofu, simply cut them into small cubes and then fry until brown. And now our two meats are done. Super easy, right?

Sisig becomes more appetizing to eat when in a sizzling plate. If you have one, then now is the perfect time to use it. If you don’t have one, just use your regular pan like I did. Melt the margarine and saute the aromatics. I added different aromatics in this recipe for a complex competition of flavors, especially that the tofu is a bit bland. Usual sisig only uses onions, but I added garlic, ginger and bell peppers in this version. For color, I used both red and green bell peppers. They add a certain crunch and freshness unlike other sisig versions.

For the star of the show, add the tofu and the tuna to the pan. Saute them a bit. The rest of the ingredients includes different seasonings. Do a taste test and balance the taste well.

Turn of the heat. While still sizzling, make a hole at the center and crack a piece of egg. Do not worry as the remaining heat will cook the egg. Some people may argue on this but I really love drizzling a little mayo on top of my sisig. (It’s super bagay I swear!). Chop off some spring onions and drizzle some calamansi. Yum!

COOKING TIPS

• If you want this recipe as your pulutan, I recommend you to add a lot of chilies to make this spicy.
• You may try to add some fresh chopped onions as toppings too.

Tuna and Tofu Sisig Recipe (TAGALOG)

Mga Sangkap:

• 2 lata (150 grams) century tuna
• 3 piraso tokwa
• 3 kutsara butter
• Puting sibuyas (hiniwa ng maliliit)
• 3 butil ng bawang (hiniwa ng maliliit)
• luya (hiniwa ng maliliit)
• Red bell pepper (hiniwa ng maliliit)
• Green bell peppers (hiniwa ng maliliit)
• 2 – 3 piraso siling haba
• 1 kutsarang toyo
• 1 kutsarang oyster sauce
• ½ kutsarang calamansi juice
• ½ tasang mayonnaise
• paminta
• 1 malaking itlog
• Asukal (optional)
• Mantika (pangprito)
• margarine

Paano Lutuin:

1. Buksan ang lata ng tuna at alisin ang sabaw. Ilipat ang tuna flakes sa mainit na kawali (walang mantika). Lutuin ito hanggang matuyo. Isantabi.
2. Hiwain ang luya ng maliliit. Pigain ang mga calamansi.
3. Hiwain ang tokwa ng malalaking cubes. Magpainit ng maraming mantika at iprito ang mga tokwa hanggang maging golden brown. Baliktarin para maluto ang ibang sides. Ilipat ang mga ito sa strainer o paper towel para tumulo ang sobrang mantika. Hiwain ang tokwa ng maliliit na cubes saka isantabi.
4. Tunawin ang margarine. Ilagay ang sibuyas, bawang, luya, red at green bell peppers at siling haba. Igisa ang mga ito ng ilang minuto hanggang maging mabango.
5. Ilagay ang tuna flakes at igisa ng konti. Sunod na ilagay ang tokwa. Igisa ang mga ito ng ilang minuto. Lagyan ng toyo, oyster sauce at calamansi juice. Haluin ng konti.
6. Timplahan ito ng paminta at lagyan ng konting asukal para mabalanse ang lasa (optional).
7. Ilagay ang mayonnaise. Haluin ito para dumikit ang mayo sa tuna at sa tokwa.
8. 8.    Maggawa ng space sa gitna saka ilagay ang itlog. Patayin ang apoy. Budburan ito ng spring onions bago ihain. Enjoyin ito kasama ng mainit na kanin o gawing pulutan kasama ng malamig na beer. Yum!