Tuna recipes

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.

Two styles of tuna sashimi

Materials:

Ultra-low temperature tuna

Japanese ingredients: China ingredients:

Mustard powder ............ 2 tablespoons shredded white radish, shredded carrot, shredded onion,

Water ................ 1 tbsp shredded ginger, coriander, fried peanuts,

White shredded radish, ..........., suitable for deep-frying and comprehensive seasoning.

Exercise:

1. Thaw ultra-low temperature tuna.

2. Thaw until the tuna meat is soft around and the center part is still hard, and then slice it. Slice for ten minutes, the taste is the best.

Japanese sashimi is eaten with mustard powder, water and soy sauce mixed with shredded white radish.

4. Chinese way of eating: white shredded radish is placed under the fish fillet, surrounded by coriander, fried peanut crumbs and fried chips, and mixed with comprehensive seasonings.

Miso tuna steak

Materials:

Tuna steak with 2 slices of ...............

Miso .................. 3 tablespoons.

2 tablespoons wine .....................

2 tablespoons sugar .....................

4 tablespoons water .....................

Exercise:

1. Wash and dry the tuna steaks.

2. Mix miso and other seasonings with water evenly in a bowl, and add tuna to soak.

3. First spread aluminum foil paper on the baking tray, put a little salad oil on the paper, put the tuna on the paper and move it into the oven. After roasting for 8 minutes, turn the fish steak over and roast for another 5 minutes until the surface of the fish steak is slightly browned.

Note: before roasting tuna steaks, remove the miso seasoning (but don't wash it with water) to avoid burning easily when roasting.

Crispy tuna steak

Materials:

Tuna steak with 4 slices of .................

Two glasses of oil ......................

Exercise:

1. Frozen tuna steaks can be fried directly without thawing.

2. Heat 2 cups of oil in the pan for 8 minutes, add tuna steaks and fry over low heat. Don't turn the tuna after unloading. Fry for about 3 minutes, then turn over and fry.

3. Fry for about 4 minutes, then fry for another half minute with high fire, and then you can fish out the tuna when you see the golden color.

4. Attach ketchup to the food.

Tuna sandwich

Materials:

Canned tuna ........... 1 Yes.

2 tablespoons of ............... salad dressing.

Onion crumbs ............... 1 tablespoon.

Pickled cucumber ............. 1 tablespoon.

........... 1/4 teaspoons of salt and pepper.

Cucumber ................. 1 strip

Lettuce, tomato, ..........., whatever.

Toast ............. at will.

Exercise:

1. Pour tuna into a bowl, crush the fish with a fork, then add salad dressing, onion slices, pickled cucumber slices, salt and pepper and mix well.

Cut the toast into various shapes, and then put the tuna material in it to make a tuna sandwich.

Sweet and sour tuna balls

Materials:

Fresh tuna ..... 400g

Onions, ..............., half.

A green pepper ................

4 pieces of canned pineapple and ............

Pickled fish materials:

Light soy sauce ........... 1 tablespoon.

White powder ............. 1 spoon

Egg ................. 1.

................. 1 spoon.

Comprehensive seasoning:

3 tablespoons sugar ..............

5 tablespoons water ................

3 tablespoons ketchup ............

Salt ............... 1/4 tbsp.

Taibai powder ........... 1/4 tablespoons.

Sesame oil ............. 1 teaspoon.

Exercise:

1. Knock the fish loose with the back of a knife and cut it into pieces one inch square. After mixing the marinated fish materials, marinate them in fish pieces for more than half an hour.

2. Seed the green pepper and cut it into small pieces. Onions are also cut into small pieces one inch square. Cut each pineapple into six pieces, and adjust the comprehensive seasoning for later use.

3. After the fish are wrapped in white powder one by one, fry them in hot oil for one and a half minutes, take out the fish balls and fry them in hot oil for half a minute.

4. Stir-fry onion with 2 tbsp oil, add green pepper and pineapple pieces, stir-fry and add comprehensive seasoning to boil, turn off the heat and pour fish balls, then serve.