Better Late than Later

November 24, 2012 § 6 Comments

Albeit late, here’s hoping everyone had a happy thanksgiving.  Mine was a quiet dinner with the folks and instead of turkey, we had Peking duck.   🙂

How have you been?  I hope you have not abandoned me as I have abandoned this blog of late.  It has been a wild few months in my real life lately… mostly work but I managed some very much-needed downtime out-of-town, the country even.

The food I’ve encountered during my respite is unbelievable and share with you, I will… eventually.

But for now, I owe the Kulinarya Club some sisig!

A friend gave me a beautiful tuna belly from General Santos.  Not as fresh as it came anymore as I had to throw it into the freezer while I was away.  I have however, put it to good use on this month’s challenge, which I am co-hosting with Iska, by the way.

So without further adieu, I present to you my version of Tuna Sisig.

It really is pretty straightforward pork sisig recipe (which I have yet to make) replaced with tuna – I call it the healthier sisig.

Tuna Sisig

What You’ll Need:

  • 500 grams tuna belly, sliced
  • 1/2 can liver spread
  • 1 tbsp. mayonnaise
  • 2 cloves garlic, minced
  • 1 medium size onion, chopped
  • 1 pc. green sili, chopped
  • 1/8 cup chicken or beef stock
  • 1/4 cup vinegar
  • 1/8 cup soy sauce
  • 1 tbsp. liquid seasoning
  • 1 egg
  • salt and pepper to taste
  • a bit of cooking oil
  • calamansi

What You Do:

  1. Fry tuna slices until slightly brown, drain on paper towel before flaking.
  2. In a wok, stir-fry garlic until fragrant, then add flaked tuna, liver spread, onion, stock, vinegar, soy sauce, liquid seasoning and green sili, cook for 2 to 3 minutes.
  3. Add the mayonnaise, stir and cook for another minute or until the liquids have dried out.
  4. Remove from heat, add salt and pepper to taste.
  5. Serve on a sizzling hot plate topped with an egg or serve on an oven-proof platter, make a well and top with egg (this is so the egg stays on top).  Broil in oven at medium to high heat until egg white becomes opaque.  Serve with calamansi.

Wonderful with ice-cold beer, especially on an unusually hot day.  It’s nearing the end of November, can anyone tell me why does it feel like summer still?

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture & its colourful cuisine.

Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

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