top of page


Tuna Sisig + Uni + Ikura. Seasonings made in Brooklyn, rooted in the Philippines.

Our fishermen friends in Jersey gave us the freshest tuna (thank you!) so of course we had to cook up some of our favorite Sisig.

We decided to enhance the blessings so we picked up buttery uni (sea urchin) and ikura (salmon roe) from our neighborhood Japanese fish market Osakana. ​

So simple, so much satisfaction. Switch up the toppings, try fresh shiso or Japanese mayo.

Cook protein + sprinkle Kusî + top with onions

Tuna Sisig + Uni + Ikura

Serves 2-3. Serve with mixed greens or rice. Rice is always welcome.


  • 1.5 tbs Kusî sisig seasoning

  • 1 lb fresh tuna

  • 1/2 medium red onion, diced

  • Uni and ikura (optional)

  • Japanese mayo (optional)


  1. Heat cast iron over medium heat.

  2. Sear tuna until desired doneness.

  3. Slice tuna into cubes or strips.

  4. Sprinkle Kusî and mix well.

  5. Top with red onions + uni and ikura + Japanese mayo, if using.

  6. Take a bite. Close your eyes. Cry a little tear of joy.​


bottom of page