Tuna Sisig

1. Drain the tuna well.
   Place the corned tuna in a strainer and press gently to remove as much oil as possible. This step is important so the tuna will brown nicely later. Set aside.

2. Brown the tuna.
   Heat oil in a non-stick skillet over medium heat. Add the drained tuna and fry until slightly crispy and golden.
   Tip: Cover the pan while frying because the oil—and some tuna flakes—may splatter.

3. Sauté the aromatics.
   Add the chopped onion and minced garlic to the pan. Sauté until the onions soften and become fragrant.

4. Season and flavor.
   Stir in the liquid seasoning, ground black pepper, a pinch of sugar, sliced finger chilies, and the calamansi juice. Mix well to evenly coat the tuna.

5. Add crunch and heat.
   Add half of the crushed chicharon (and bird’s eye chili if using). Mix and cook for about 30 seconds more.

6. Serve sisig-style.
   Transfer the tuna sisig to a sizzling plate. Sprinkle with the remaining chicharon and drizzle with mayonnaise on top.

7. Garnish and serve.
   Garnish with extra slices of green finger chili if desired. Serve hot with steamed rice or garlic rice.

Garlic Rice

1. Infuse the oil.
   Heat oil in a pan over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant and lightly golden.

2. Add the rice.
   Add the cooked rice to the pan. Toss frequently for about 2 minutes to prevent sticking and to evenly distribute the garlic.

3. Season.
   Drizzle in fish sauce and toss for a few more seconds until well mixed.

4. Serve hot.
   Best paired with Tuna Sisig and a sunny-side-up egg for the ultimate Tuna Sisig Silog.