1 small(1/2 kg) puso ng saging (banana bud), trimmed and cut lengthwise into 2
1 head garlic
2 pcs large onions, chopped
1 pc siling haba (finger Chili)
1 can Century tuna in brine
1 can (140 g) Del Monte tomato sauce


1. Boil banana bud in 2 cups of water and 1 tbsp rock salt for 20 minutes.
Drain, discard the hard middle portion, then chop finely.
Squeeze liquid out and set aside.

2. Saute garlic, onion and chili. Add 3 tbsp soy sauce, banana bud, tuna
and Del Monte tomato sauce. Cook for 10 minutes with stirring.

Ready to serve.