Food
Quarantine
Tuna and Eggplant Sisig
Sisig is a Filipino dish from Pampanga originally made with chopped pork seasoned with Philippine lime, red onions and chili peppers and is a popular beer match. Being on quarantine, let's put a spin to it with canned tuna in oil and an available eggplant from the fridge.
Mince 1 medium sized red onion and 2 cloves of garlic. Chop 1 large eggplant into cubes.
I used 1 can of tuna in calamansi and 1 can of spanish style tuna but you can use any tuna flakes you have in hand preferably in oil. Will be using that oil to cook everything. Speaking of which, heat the oil in a non-stick pan and sauté the garlic until golden and then the onions.
When the onions are a bit soft, pour the entire contents of the tuna into the pan.
Add the cubed eggplants along with 2 tbsp of soy sauce and 1/4 cup of lime juice for that sour flavor. Allow the eggplants to cook. Once they're soft, add the egg and stir.
Add 2 tbsp of mayonnaise and season with salt and pepper. If you want it spicy, you can add your chopped chilis or chili flakes. Serve hot over a bowl of rice and enjoy!
Tuna & Eggplant Sisig
Serving: 5
Ingredients:
2 Cans of Tuna Flakes in Oil or Spanish Style Tuna
2 Tbsp of Soy Sauce
2 Cloves of Garlic, minced
1 Medium to Large Sized Onion, minced
1 Large Eggplant cut into cubes
1/4 cup of juice from Philippine Lime (Calamansi)
2 eggs
2 Tbsp of Mayonnaise
Salt
Black Pepper
Optional: Chili
1. Pour some of the oil from the tuna flakes into the non stick pan or wok and heat it up. Sauté the minced garlic until golden and add the minced red onions. After 1 minute, add the tuna flakes and let it simmer.
2. Add cubed eggplants along with soy sauce and lime juice.
3. Once the eggplants are soft, add egg on top and let it cook while stirring, then add mayonnaise. Lastly, season with salt and pepper.
4. Serve hot on top of rice. Or better yet, on sizzling plates.
Bon Appétit
Love & light,
Arni
4 comments
I've never added mayo in anything fried, but it is, admittedly, the only nonvegetarian food I still eat almost daily. We have a bacon flavoured mayo here which does not have bacon just smoked flavour which makes it perfect for salads and sandwiches :)
ReplyDeleteYou can skip the mayo and it will still be good. A bacon flavoured mayo sounds yum!
DeleteYes, yum indeed, I remember that years ago you mentioned that you love mayo like me. I don't know what's in the offer over there, but since my country of Vojvodina is the land of sunflowers (and thus sunflower oil) we have a lot of mayo factories and different flavours too, from bacon to spring onions, pickle dill mayo, horse radish mayo, tzatziki mayo, garlic mayo, you name it. I somehow prefer the bacon one as it gives a rich taste to my vegetarian sandwiches and salads.
Deleteoooh your mayo flavours are new to me and I do wish someday, I can visit your region and will take home a lot of those haha. We have to import most of the mayo that we like such as the sunflower based oil mayo and we hoard a lot of it because it's not available in the Philippines. The only good one that we can purchase here is either a Japanese Kewpie mayo or the Olive Oil mayo.
Delete