AuthorChef Chad
Drain the liquid from the canned tuna and press it dry.
Mince red onions, garlic, green and red chillies and set aside.
Heat up the pan to medium high heat, add vegtable oil , tuna, ground paprika, liquid seasoning and sauté for 2 mins.
After that we add the minced garlic and onions then cook it fo 2 mins or until fragant. Add the chilies and salt cook for another 2 mins.
Slide in 2 tbsp of mayonnaise into the tuna and cook for another 1 min. once cooked transfer it into a bowl.
Pre-heat breville oven 230 Deg C and heat up the sizzling plate for 15 mins.
Then rough chop our Mushroom chicharon. This will be our garnish that will add Umami Crunch to our tuna sisig.
Once the sizzling plate is scourching hot, transfer it into the wooden tray, add the butter, our tuna sisig and finish it of with crushed mushroom chicharon and drizzle some calamansi juice.
Best served with hot rice. Enjoy!
Ingredients
Directions
Drain the liquid from the canned tuna and press it dry.
Mince red onions, garlic, green and red chillies and set aside.
Heat up the pan to medium high heat, add vegtable oil , tuna, ground paprika, liquid seasoning and sauté for 2 mins.
After that we add the minced garlic and onions then cook it fo 2 mins or until fragant. Add the chilies and salt cook for another 2 mins.
Slide in 2 tbsp of mayonnaise into the tuna and cook for another 1 min. once cooked transfer it into a bowl.
Pre-heat breville oven 230 Deg C and heat up the sizzling plate for 15 mins.
Then rough chop our Mushroom chicharon. This will be our garnish that will add Umami Crunch to our tuna sisig.
Once the sizzling plate is scourching hot, transfer it into the wooden tray, add the butter, our tuna sisig and finish it of with crushed mushroom chicharon and drizzle some calamansi juice.
Best served with hot rice. Enjoy!