San Marino Tuna Sisig

5 from 28 reviews


  • 1 can (180g) San Marino Corned Tuna
  • 1 can (180g) San Marino CHILI Corned Tuna
  • 12 tbsp cooking oil
  • 1 red onion chopped
  • 2 cloves garlic, minced
  • 1 tbsp liquid seasoning
  • 1/4 tsp pepper
  • 1 tsp sugar
  • 1 green finger chili (siling panigang), sliced
  • 2 tbsp mayonnaise
  • juice of 2 calamansi
  • 1 bird’s eye chili (optional)
  • 1/2 cup ground chicharon


  1. Drain your corned tuna through a strainer. Make sure it is thoroughly drained. Set aside.
  2. Heat oil in a non-stick skillet and fry tuna until brown. Make sure to cover the pan because the oil (and some of the tuna flakes) are going to splash from the pan.
  3. Add chopped onion and minced garlic. Continue sauteing until onion becomes soft.
  4. Add the liquid seasoning, pepper, sugar, sliced finger chillies, and juice of 2 calamansi.
  5. Add half the chicharon (and bird’s eye chili, if using) and mix well, cook for 30 more seconds.
  6. Transfer to a sizzling plate. Sprinkle with the other half of the chicharon and drizzle with mayonnaise.
  7. You can garnish with more slices of green finger chili.
  8. Serve hot with steamed rice.