1. Tuna and vegetable platter (1) Cut the tuna meat into pieces with a width of 5-6 cm and a thickness of 1 m for later use. (2) Peel the radish, cut it into thin slices, add a little salt, take the tender leaves and cook them slightly, then stir them with the radish, slice the radish and add a little salt. Slice the tender cucumber into edible slices and add a little salt.

(3) Stir sesame sauce and douban soy sauce, and then add other condiments. (4) Put items 1 and 2 into the dish, and then pour in sesame sauce to taste.

2. Lemon-flavored tuna meatball platter (1) 400g tuna sashimi, 300g yam, tomato 1 piece (large), 2 cucumbers, 80g shredded radish, 2 tablespoons mustard, 4 shallots (cut into pieces), salad oil, lemon juice, and multi-flavor peppers. (2) First, remove the water contained in tuna meat with paper towels (about 30 minutes). (3) Preheat 2 tablespoons salad oil in the pot, and roast the fish of item 1 with medium heat until it slightly discolors. (4) Stir the lemon juice and shredded radish into fish paste, and then put it in the refrigerator for cooling. (5) Peel Chinese yam, cut into cubes, pour lemon juice, peel tomatoes, remove seeds, cut into cubes, peel cucumbers, and cut into disks with a diameter of 1cm. (6) Cut the fish sauce balls in item 3 into balls of moderate size, put them in a dish, then prepare shredded radish, shredded mustard, shredded shallot and shredded pepper, and then add the auxiliary materials in item 4.

3. Tuna roll with chopped green onion (1) uses 300g tuna sashimi, onion 1 root, minced garlic dipping sauce 1 teaspoon, seasoning sauce 1 teaspoon, 3 teaspoons of soy sauce, and sugar and wine 1 teaspoon for later use. (2) Cut the tuna into thin slices with a width of 5-6cm and a thickness of 5mm, and then soak them in the sauce15min. (3) Cut the green onions into 6-7cm filaments, and then roll them with tuna meat in 1. Sprinkle coriander on the plate.

4. Baked tuna with rice (1), 4 bowls of hot rice, 200g of tuna sashimi, laver and mustard. (2) Chop the tuna meat with a knife, then add the egg yolk and heated soy sauce and stir. (3) Put the rice in a big bowl, then pour in the fish products, sprinkle with laver slices and pour in mustard.

Exercise:

1) Preparation materials: a box of canned tuna, semi-diced tomatoes, semi-diced onions, 2 diced garlic, a handful of edamame kernels, 3 tablespoons of spaghetti sauce (if not, tomato sauce can be used), and a can of chicken soup. These materials are shown in the figure. In addition, prepare 2 cups of rice (the kind of small measuring cups with rice cookers) and wash them for later use.

2) Heat oil in the pan, first add onion and minced garlic, stir-fry until fragrant and soft.

3) Pour diced tomatoes, tomato sauce, rice and chicken soup into the pot, bring to a boil, turn to low heat, cover the pot, and stew for 15 minutes.

Put the drained canned tuna and edamame into the pot and mix well. Then, stew 10 for a few minutes until the rice is cooked. I think, when eating, put some Korean hot sauce and mix well, which is more delicious. By the way, you can sprinkle some diced sweet pepper and chopped green onion when eating. Of course, you can do without sprinkling.

A few points for attention: 1) If you can't master the firepower well, I suggest you start from step 3) and switch to a rice cooker, so that you can be more sure and won't burn the pot. If you use a wok to stew, remember to use a small amount of firepower, otherwise the bottom of the wok will burn and the surface will be rusty. 2) Mung bean kernels can also be used instead of edamame kernels. 3) You can put more ketchup and diced tomatoes, which will be red in color and look good. But the pig doesn't like to eat too thick, so I put less. Anyway, I think it's best to mix materials according to your own taste. "Food has no definite taste", and what you like is the best:)