Nutritional value of tuna: tuna meat is tender, rich in protein, fat, vitamin A, D and trace elements, especially DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) and other polyunsaturated fatty acids, methionine, taurine, minerals and vitamins. Tuna fish meat is high in protein, low in fat and calories, and regular use of tuna can play a role in balancing nutrition and weight loss. It helps liver function, EPA and DHA mainly have the ability to inhibit platelet coagulation and enhance autoimmunity; enhance nervous system function. Tuna processing technology 1, canning tuna processed into canned food, not only can extend its storage period, easy to eat, and can increase its commodity value. Canned tuna is an important variety of canned aquatic products, has formed a series of canned products, processing of canned tuna is mainly albacore tuna and yellowfin tuna. 2, ultra-high pressure processing in closed containers, water or other liquids as a medium for food or other materials to apply a certain pressure to achieve the purpose of sterilization, modification, processing and preservation. Tuna in the entire international market is mainly canned tuna, but with the growth of demand for raw tuna slices, in the process of processing and preservation, to ensure that the fresh quality of tuna and the safety of consumption, tuna processing is an urgent need to solve the problem.