There are days when you wake up craving something maalat, savory, at may konting asim — the kind of food that instantly wakes you up more than coffee ever could. That’s usually when Tuna Sisig Silog comes to mind.
This is one of those meals that doesn’t require much thinking, fancy ingredients, or a long cooking time — but somehow, it always feels satisfying. It’s the kind of dish you make when you want something comforting, filling, and familiar, but still exciting enough that hindi ka magsasawa.
Why Tuna Sisig Silog Is a Household Favorite
I started making Tuna Sisig years ago on mornings when:
- wala nang defrost sa freezer
- grocery day is still a few days away
- and everyone’s hungry now na
Canned tuna saved the day more times than I can count.
Turning it into sisig felt like a small upgrade—adding onions, calamansi, and a little kick makes it feel intentional, not just “emergency food.” And once you pair it with garlic rice and a sunny-side-up egg, it instantly becomes a proper silog meal.
This is one of those dishes that works just as well for:
- breakfast
- brunch
- lunch
- or even a late dinner
What Makes Tuna Sisig So Good
Tuna sisig hits all the right notes:
- Savory from the tuna
- Crunchy and sharp from the onions
- Tangy from calamansi
- Creamy (optional) if you add a little mayo
- Spicy if you like chilies
- and a bit fatty if you add crushed chicharon.
It’s light compared to pork sisig, but still very flavorful. Honestly, it’s one of those dishes where you don’t miss the meat at all.
The Silog Combo That Completes It
No sisig is complete without its silog partners.
🧄 Garlic Rice
Leftover rice fried with garlic is always the right choice. The garlic aroma alone already makes the kitchen feel alive in the morning.
🍳 Fried Egg
A runny yolk is non-negotiable for me. When it mixes with the tuna sisig and rice — ang sarap talaga. This is the kind of meal you eat slowly, kahit nagmamadali ka.
Little Family Moments Around This Dish
This is one of those meals I usually make when everyone’s still sleepy.
Yung tipong:
- tahimik pa ang bahay
- someone’s scrolling on their phone
- someone’s already asking, “May kanin na ba?”
Tuna Sisig Silog always gets eaten quietly — but with lots of “sarap” comments in between bites.
It’s also one of those dishes that feels comforting on tired days. Walang arte. Walang pa-impress. Just good food on a plate.
Why I Love Cooking This as a Mom
As a mom, you learn to appreciate dishes that are:
- fast
- affordable
- flexible
- and guaranteed to be eaten
Tuna Sisig Silog checks all those boxes.
It’s also a reminder that good food doesn’t have to be complicated. Sometimes, the best meals come from what you already have in the pantry.
Easy Tips to Make Tuna Sisig Even Better
- Use tuna in oil for more flavor
- Drain well so it doesn’t get soggy
- Add onions off the heat so they stay crunchy
- Calamansi makes all the difference
- A little chili goes a long way
Not every meal needs to be planned days ahead.
Some of the best dishes — like this Tuna Sisig Silog — are born out of busy mornings, empty fridges, and a need to feed everyone now. And somehow, those meals end up becoming family favorites.
PrintTuna Sisig SILOG
Ingredients
- 2 can Tuna in oil
- 1 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
- 4 cups cooked rice
- 8 cloves garlic, chopped finely
- 1 tbsp cooking oil
- patis to taste
- 4 eggs, cooked sunny-side up
Instructions
Tuna Sisig
-
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. -
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. -
Sauté the aromatics.
Add the chopped onion and minced garlic to the pan. Sauté until the onions soften and become fragrant. -
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. -
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. -
Serve sisig-style.
Transfer the tuna sisig to a sizzling plate. Sprinkle with the remaining chicharon and drizzle with mayonnaise on top. -
Garnish and serve.
Garnish with extra slices of green finger chili if desired. Serve hot with steamed rice or garlic rice.
Garlic Rice
-
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. -
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. -
Season.
Drizzle in fish sauce and toss for a few more seconds until well mixed. -
Serve hot.
Best paired with Tuna Sisig and a sunny-side-up egg for the ultimate Tuna Sisig Silog.
