Corned tuna with banana blossom sisig

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Main Dish

6 servings

Easy

30 min

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A twist to the Filipino 'beer snack' dish originally cooked using chopped parts of pig's head seasoned with vinegar, calamansi juice, onions, chicken liver and chili pepper that is usually served during drinking sprees, this version of banana blossom-tuna sisig is a modification of the Del Monte Kitchenomics Tuna Sisig where San Marino Corned Tuna is used instead of fresh tuna with banana blossom and Del Monte Tomato Sauce as the other main ingredients.

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.

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