One of the most popular dish that Filipino cuisine has been widely recognized for is Sisig. This dish originated from the culinary capital of the Philippines – Pampanga. Usually made from parts of pig head and chicken liver, usually seasoned with calamansi, onions and chili peppers, this extra delectable dish surely made rounds not only within the whole country but in other countries as well.

If you are not one to go for the drinks when you and your friends are having a drinking sesh, then you probably are there for the pulutan, right? One of the many pulutan that we, Pinoys, love is none other than Sisig. Sisig is such a classic Filipino dish and a go-to pulutan as well. It’s not only great paired with rice as it sure is great for inom nights, too.

That being said, Sisig is usually of pork meat, but as time progresses, people have made different versions of it which we think is the kind of food innovation we truly adore and enjoy. Everyone just loves to share their admiration for food here and we could not be more grateful to be part of that!

With that, as Sisig continues to be in a variance of look, taste, and even texture, we decided to make one of our favorite versions and that is the Tuna Sisig. Tuna Sisig is perfect for when you want to sin, but not so much. Get it? Compared to pork, fish is really a healthier choice.

In this recipe video though, we will be whipping a Spicy Canned Tuna Sisig dish that is simple to make and yet will water your mouth like it’s Pork Sisig counterpart.