Last updated on January 26th, 2022 at 07:38 pm
Tuna Guisado is one of our home staples. Quick, easy, and sizzling hot for your busy weeknights, or can even be the next day’s breakfast or brunch! Grab whatever vegetables you have on hand to make it more healthy-ish.
If you’re not into backstories, just try the recipe and enjoy! (Or if you want to be my friend, read through and find out where this canned tuna love story came from).
Growing up, I didn’t like canned tuna at all. Mainly because we just didn’t have it growing up. I’m used to fresh fish like tilapia, bangus, galunggong, matambaka, sapsap, alumahan.. (I can’t remember the other fish names, hope my mom doesn’t disinherit me, jk).
Anyway, my grandmother was not a fan of canned anything, saying that canned food is just for dire situations when there’s no more fresh stuff to cook with. So typhoons, power outages, war, (or now pandemic).. that kinda thing.
My first time eating canned tuna was when I was in sixth grade on a retreat. It’s like a camp out of sorts, and I didn’t know how to cook yet. The teachers opened up canned tuna and plated it with our rice for dinner. Needless to say, it was a little traumatic. Imagine dealing with your pre-teenage feelings, opening up your thoughts to a group, prayers, big emotions, with an ugh dinner in the end. 😛 I cannot swallow it. It tasted, uhm, can-ny. I have tried leaps and bounds to avoid it since.
Then during high school, to my dread, this got served at one of my friend’s house. Now let me explain. When you’re a guest at someone’s house, you have to be respectful and thankful for what is served to you, (whatever it is, unless you’re allergic to it). You smile, eat a decent portion, say it’s good, and say THANK YOU PO. 🙂
This time was different though. It was simply sauteed with onions and added with scrambled eggs at the end. I was amazed that the dish was made of canned tuna! I started trying out different saute styles of it ever since and was made a staple in our home.
My original version is known back home as Tuna Sisig (although that is a completely different dish that I am yet to learn). This was only called by my friends as such due to its sizzling effect being served on the table, without being taken out of the pan.
Have a try, and let’s eat!
Sizzling Tuna Guisado
Equipment
- 1 wok, frying pan or saute pan with cover
Ingredients
- 1/4 cup vegetable oil
- 6 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 1 5 oz canned tuna chunks
- 1 cup mixed frozen vegetables (peas, corn, carrots, green beans) sub for vegetables of choice
- 2 eggs
- 2 tbsp water
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- chili flakes optional
- mayonnaise optional
Instructions
- Heat oil over medium-high heat. Fry the garlic until golden brown. Set aside, leaving the oil in the pan.
- Sauté the onions until fragrant.
- Slightly flake canned tuna with a fork. Add to the pan and mix.
- Add the frozen vegetables. Mix and cover for 2 minutes.
- Meanwhile, beat the eggs.
- Uncover your pan, turn the heat on high. Add soy sauce and oyster sauce and mix thoroughly. Pour in the eggs.
- Let the eggs set for 1 minute, then mix it altogether.
- Serve with rice, topping with fried garlic. Add chili flakes or a dollop of mayonnaise. Enjoy!
Notes
- Make a batch and keep it in the fridge for a quick sandwich or wrap, or top on a salad for extra texture and flavor.
