Materials:

Udon noodles 1 bag . Canned tuna 100 grams . Virgin fruit 8. Green pepper half. Onion half. Carrot half, 2 tablespoons of tomato sauce, salt, 20 grams of olive oil

Making process:

1. Prepare udon noodles, canned tuna and drain excess water

2. Pepper, carrot, onion shredded, small tomatoes cut in half

3. Heat oil in a pan and sauté onion for 30 seconds

4. Add the carrots and stir-fry. 30 seconds

5. Add tomato sauce and water and bring to a boil

6. When the water boils, add the udon noodles and reduce the heat to low and cook for 2 minutes

7. Uncover the lid and add the peppers and stir-fry for a few seconds

8. Add the cherry tomatoes and tuna and stir-fry until the sauce thickens

9. Add salt to taste and stir-fry until well combined.

The second tuna and egg bowl

Materials:

Canned tuna. Eggs. Broccoli, walnuts with oil, salt

Making process:

1. Eggs boiled in water, peel the shell, cut in one-third of the yolk and dig out the yolk.

2. blanch the broccoli, fish out and cut into mince

3. egg yolks pressed into fine particles, add the broccoli mince, pour walnut oil and salt, mix well. Fill into the egg white cup, the surface of the canned tuna can be completed

4. can be used as one of the breakfast, so that the baby from now on to love eggs

three, tuna seaweed omelette

Materials:

Canned tuna 1 box. 1 carrot. 1 cucumber. Seaweed 2 sheets . Egg 2pcs. Flour 100g, salt 1/2 tsp, oil 1 tsp, salad dressing 2 tsp

Making process:

1. carrot, cucumber julienne and set aside;

2. flour add appropriate amount of water, mix to form a batter, beat the egg, add oil and salt, mix well;

3. pan or electric cake pan heating, holding the appropriate amount of batter, spread evenly on the bottom of the pan. When one side is formed, turn it over, cook and serve;

4. Cooked omelet, lay it flat on a clean board, cut the edges neatly, lay a sheet of seaweed on top, put shredded cucumber, shredded carrots, tuna meat, salsa, wrap it tightly, and cut it into even equal portions.