Corned tuna with banana blossom sisig

Ingredients

• 1 pc (1/2 kg) banana heart, cut into chunks, hard middle portion removed
• 5 cloves garlic, minced
• 1 medium onion, chopped thinly
• 1 tbsp ginger strips
• 1 medium tomato, sliced
• 200 grams Del Monte Tomato Sauce
• 1 can San Marino Corned Tuna (as substitute to fresh tuna chunks)
• 1 pc green finger chili (siling haba)
• pinch of salt, ground pepper and sugar to taste
• 1/2 small red bell pepper
• 1/2 small green bell pepper

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Preparation

• Boil banana heart in 2 cups water with 1 tsp salt for 15 minutes or until tender. Drain and squeeze off excess water. Set aside.
• Saute garlic, onion, ginger and tomato.
• Add banana heart chunks and tomato sauce. Simmer for 2 minutes.
• Add corned tuna and green finger chili. Season with salt, ground pepper and sugar to taste. Simmer for another minute.
  
• Add red and green bell pepper.
• Serve hot with rice.