My boss gave me some ahi tuna steaks and challenged me to make a dish out of it. Since it is Lent season and I’m Filipino, I decided to make tuna sisig! This dish is packed with flavors and a really quick dish to make. Amaze your guest when you serve this on a hot plate and listen to it sizzle.

Ingredients:

12 oz Ahi Tuna Steak

3 tbs Maggi Liquid Seasoning (Please note this is not the same liquid seasoning as Golden Mountain)

1 small red bell pepper chopped

1 jalapeno chopped (deseeded for less spice)

1/4 cup onion chopped

3 garlic cloves minced

1 tsp garlic powder

1/4 tsp salt

1/2 tsp ground black pepper

2 tbs Kewpie Mayo

Butter for sauteing (2 tbs) and for the sizzling skillet (1 tbs)

Vegetable oil if needed

Green onions chopped for garnish

Cracked/crushed Chicharron over Tuna for added crunch

2 Thai Chilis for garnish

Squeeze of Calamansi, Lemon, or Lime juice over dish.

*Best served with Rice

Instructions:

1. Wash and pat dry tuna steaks.
2. Cut tuna into cubes (cut against the grain first).
3. Marinate tuna in liquid seasoning for 10-15 minutes in the fridge.
4. Melt butter in a pan.
5. Saute tuna until all sides are brown.
6. Add garlic and saute until fragrant.
7. Add bell peppers, jalapeno, and onions and saute for 1 minute.
8. Add garlic powder, salt, and pepper and saute for 1 minute.
9. Add kewpie mayo and mix until ingredients are incorporated.
10. On your sizzling platter, melt butter and transfer tuna mixture on top of sizzling platter. Let it sizzle for about a minute. Squeeze fresh calamansi juice over.
11. Garnish with chilis, green onions, and chicharron.