Tuna recipe 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 turnip, cut it into thin slices, add a little salt, take the tender leaves and cook them slightly, then stir them with the turnip, slice the radish and add a little salt. Cut 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 the items 1 and/and add sesame sauce. 2. Lemon-flavored tuna meatball platter (1) 400g of tuna sashimi, 300g of yam, tomato 1 piece (large), 2 cucumbers, 80g of shredded radish, 2 teaspoons of mustard, 4 shallots (cut into pieces), salad oil, lemon juice and multi-flavor peppers for later use. (2) First, remove the water contained in tuna meat with paper towels (about 30 minutes). (3) Preheat 2 tablespoons salad oil in a pan, and roast the fish of item 1 over medium heat until it becomes slightly discolored. (4) Stir the lemon juice and shredded radish to make fish paste, and then put it in the refrigerator for cooling. (5) Peel the yam, cut it into cubes, pour lemon juice, peel the tomato, remove the seeds, cut it into cubes, peel the cucumber and cut it into discs with a diameter of 1 cm. (6) Cut the fish paste balls in Item 3 into meatballs with moderate size, put them in a plate, then prepare shredded radish, mustard, shallots and peppers, and add the auxiliary materials in Item 4. 3. Tuna rolls with scallion (1) with 300g of tuna sashimi, scallion 1 root, minced garlic dipped in sauce 1 teaspoon, seasoning sauce 1 teaspoon and a half, 3 tablespoons of soy sauce, sugar and wine 1 teaspoon for later use. (2) Cut the tuna into thin slices with a width of 5-6 cm and a thickness of 5 mm, and then soak them in seasoning juice for 15 minutes. (3) Cut the green onions into 6-7cm filaments, and then roll them with tuna meat in item 1. Sprinkle coriander on the plate. 4. Baked tuna covered with rice (1), 4 bowls of hot rice, 200 grams of tuna sashimi, laver and mustard. (2) Chop the tuna meat with a knife, and then stir with egg yolk and heated soy sauce. (3) Put rice in a big bowl, then pour fish products, sprinkle with laver slices and pour mustard.