Raw materials:
110g tuna; 25g mixed kajin; 20ml green lemon juice; 20g Japanese wasabi; 10ml Japanese soy sauce
ml; 30g vegetable salad garnish; 10ml sesame oil; 1g chunky salt; 1g cracked black pepper
Prepared:
1. Tuna well coated on both sides, marinate until 2 hours with lemon juice sesame oil salt pepper;
2. Fry tuna in a pan for 20 to 30 seconds, remove and do not overcook;
3. Remove from the pan and take away the walker, using a sharp knife made at an angle in the direction of the direction of the fish cut into equal lengths along the way.
4. Place in the center of the plate and fan out
Scrambled Eggs with Onion and Tuna
Ingredients:
2 new onions, 1 large can of tuna in olive oil, 3 eggs
Small amount of bean sprouts
Half a tbsp of oyster salsa, ? a tbsp of soy sauce, and 1 tbsp of soya bean board sauce
Preparation:
1. Peel the onion and slice lengthwise into 1.5-cm-wide comb shapes. Separate the fish from the canned tuna and the olive oil sauce
. Remove the roots and rinse the bean sprouts.
2. Heat 1 tbsp of olive oil juice in a wok, crack the egg and pour it into the wok and quickly scramble, then serve.
3. Rinse the pan and place it on the heat, add 1 tbsp of olive oil juice and sauté the chopped onion in (1).
4. Add the tuna in (3) and stir-fry. Sprinkle the oyster sauce, soy sauce and bean paste evenly, then add the scrambled egg in (2)
and the washed bean sprouts in (1) and stir-fry until cooked through
Tuna sashimi
Main Ingredients: tuna big toro, tuna meat, blackfin tuna
Ingredients: Wasabi powder
The main ingredient: tuna big toro, tuna meat, blackfin tuna
The main ingredient: tuna big toro, tuna meat, blackfin tuna meat. >Ingredients: 2 tablespoons wasabi powder, shredded white radish, shredded carrot, shredded green onion, 1 tablespoon water, shredded ginger, cilantro, fried peanut crumbs, shredded white radish as desired, deep-fried crispy flakes, and a combination of seasonings
How to make it: ①. Thaw the tuna in ultra-low temperature.
②. Thaw until the tuna meat around the soft, the center part is still hard, can be sliced, sliced ten minutes after eating, the best taste.
③. Japanese sashimi is served with wasabi powder, water and soy sauce with shredded white radish.
④. Chinese style: Shredded white radish under the sashimi, surrounded by cilantro, fried peanut crumbs, fried thin crispy slices, drizzled with a combination of seasonings and tossed to serve.
. Tuna sushi
Main ingredients: tuna big toro, tuna meat, blackfin tuna meat, ultra-low-temperature tuna meat 300 grams
Applications: 3 cups of white rice, 1/4 cup of white vinegar, 1 teaspoon of sugar, salt, monosodium glutamate each a small amount of cucumber, green onions, sushi seaweed
Methods: ①. After thawing the tuna, cut it into finger-thick strips. Cucumber also cut into long strips, white rice while hot, mixed with white vinegar, sugar, salt and monosodium glutamate (MSG), mix well and blow cold standby.
②. Put seaweed on the sushi curtain, then spread four tablespoons of white rice, flatten the rice, put tuna and cucumber strips, roll up the bamboo curtain to press the sushi into the desired shape, take out the sushi bamboo sheet can be.
Tuna gyoza
Main ingredient: 500 grams of tuna or other tuna meat
Applications: 150 grams of pork, 150 grams of chives, 10 grams of green onions, 5 grams of ginger, 2 eggs, 5 grams of sesame oil, 5 grams of pepper, 5 grams of soy sauce, 5 grams of salt, 5 grams of monosodium glutamate (MSG), and the right amount of water
Methods: Mince the fish and pork and add soy sauce and water. water in one direction, add other seasonings while mixing
Mixed into a filling.
Tuna Balls
Main ingredient: 1 kilogram of various tuna, 2 taels of pork
Applications: 2 egg whites, a little cornstarch, white pepper, wine, salt, monosodium glutamate (MSG), sugar in moderation
Preparation: ①. Fish and pork into a puree, into the bowl and add seasoning mix, and more mixing, mixing to the viscous until.
②. Squeeze out the appropriate size of the balls, fried in 70% hot oil or boiling water to cook and eat.
. Tuna Salad
Main ingredient: 60g of tuna
Applications: 200g of potatoes, 150g of colorful peppers, 50g of onions
Practice: ①. Potatoes peeled, cut into small pieces, put into the pot, add water, a little salt, cooked and removed;
②. Colorful pepper, onion after washing, cut into small pieces;
③. All the ingredients together, add a little salt, mix well can be.
Sautéed tuna
Main ingredient: tuna 120g
Applications: 70g potatoes, 10g black pepper, 10g French spices, 2g onion, a clove of garlic, 10g of nine layers of tartar leaves, a lemon, 20g of olive oil, 20g of mayonnaise, a little salt, pepper.
How to make: ①. Potatoes peeled and boiled, add milk, mayonnaise, French incense into mashed potatoes.
②. Tuna cut into rectangles and sprinkle salt wrapped in black pepper, fry tuna in a pan for 20-30 seconds, remove and do not overheat, slice.
③. French spices, onions, garlic, nine layers of tartar leaves, lemon juice, olive oil, salt, so cross in a blender to make a sauce.
④. First pour the juice in the plate, the mashed potatoes to do molding, cut the tuna on the plate can be.
Miso rice cake grilled tuna
Main ingredient: 50 grams of tuna, 1 piece of Japanese rice cake, perilla leaves 1
Applications: 50 grams of Japanese miso, 25 grams of sake, 25 grams of drizzle
Practice: ①. Tuna pan fry until browned on all sides and then sliced and set aside.
②. Boil Japanese miso with sake and drizzle on low heat.
3. Bake the rice cakes in the oven at 180 degrees Celsius for about 15 minutes.
④. Spread miso paste on 3 and top with tuna flakes.
⑤. Eat it wrapped in shiso leaves.
Tuna Sandwich
Main Ingredients: Tuna Meat
Ingredients: French Bread Sticks, Tomatoes, Lettuce, Asparagus, Olives, Onions, Mayonnaise, Pepper, Salt
How to Make: ①. Add diced onion, asparagus (asparagus needs to be blanched in boiling water), tomatoes and olives to the fish.
②. Put a little salt.
③. Add a good amount of pepper and mix all the ingredients and seasonings well.
④. Take a piece of French bread stick, split it in the center and spread it evenly with mayonnaise.
⑤. Spread the lettuce leaves on the bread.
⑥. Add the tossed fish and serve.