A lighter take on sisig using tuna belly, liver spread, green chilies, and calamansi, keeping all the sizzle and richness without the pork.
You’ll find tuna to be one of the most versatile and widely accessible fish, enjoyed in many forms. It’s greatly enjoyed raw as sashimi, yet holds up just as well with a thoughtfully balanced sauce. Among its cuts, tuna belly remains the most sought-after. Its higher fat content delivers a distinct buttery richness and a supple texture that contrasts with the tuna’s leaner parts. In this tuna belly sisig, that natural richness takes center stage, allowing the fish itself to shine.
Rather than masking the tuna’s delicate flavor, liver spread adds a subtle, savory creaminess that complements the tuna without overpowering. De-seeded green chilies add just a touch of heat, enough to lift the dish while letting the freshness of the tuna come through. The result is a well-balanced sisig where every bite highlights the natural goodness of the fish.
For those with dietary restrictions or simply looking for a lighter alternative, tuna makes an excellent substitute in a traditionally meat-forward dish. Tuna belly, in particular, brings the richness to stand in for pork without losing the essence of what makes sisig satisfying.
Packed with natural fat and flavor, the belly delivers the buttery mouthfeel that many look forward to in a classic sisig. That indulgence is what gives sisig its character, and tuna belly replicates it beautifully while feeling cleaner and less heavy. The result is a lighter take on the sisig we all know and love, but just as satisfying.
For those with dietary restrictions or simply looking for a lighter alternative, tuna makes an excellent substitute in a traditionally meat-forward dish. Tuna belly, in particular, brings the richness to stand in for pork without losing the essence of what makes sisig satisfying.
Packed with natural fat and flavor, the belly delivers the buttery mouthfeel that many look forward to in a classic sisig. That indulgence is what gives sisig its character, and tuna belly replicates it beautifully while feeling cleaner and less heavy. The result is a lighter take on the sisig we all know and love without compromising satisfaction.
Prepare the sauce: In a small bowl, combine liquid seasoning, calamansi juice, and liver spread. Mix until well incorporated.
Cook the tuna: Heat 2 tbsp of the oil in a large pan over medium-high heat. Pan-fry tuna until cooked through and browned, about . Remove from pan and set aside.
Cook the sisig: In the same pan, heat remaining oil over medium heat. Cook onion, garlic, and green chili until fragrant.
Return tuna to the pan and toss with the aromatics.Pour in the sauce and mix until everything is coated, cook 2–3 minutes.
Season and serve: Season with pepper to taste. Transfer to a serving plate and garnish with calamansi, red chili, and crushed chicharon.
