4 tablespoons soy sauce
4 tablespoons chicken bouillon granules
1 tablespoon grated fresh ginger
4 jalapeno pepper, seeded and chopped
1 teaspoon vegetable oil
1 2 pounds slim shell turtle miso
1 (10 ounce) container beef broth
In a blender, combine soy sauce, chicken bouillon, ginger, jalapenos, oil and turtle miso. Blend well. Cover blender. Shake vigorously for 10 minutes. Remove lid from processor. Transfer process to large serving bowl. Spoon the mixture into the prep tomatoes, cucumber and ready-to-serve dish. Fill shells with the sauce and tuna, then place in the freezer
Remove pods from shells, bones and meat. Place on platter. Refrigerate for 1 to 2 hours on highest heat, or about 45 minutes. Process again, until tomato sauce is thickened, about 25 minutes.