Tuna Lemper

Soak the glutinous rice for 3 hours, then drain.
Add all the glutinous rice spices and the rice, stirring to prevent sticking. Cook until the water is absorbed, then turn off the heat and let it sit for approximately 20 minutes.
Prepare a steaming pot lined with leaves and steam the glutinous rice, stirring occasionally to ensure it cooks evenly, until done.
Make the filling: clean the fresh tuna, marinate with lime and salt, then boil and shred into small pieces.
Sauté the spices and other filling ingredients until fragrant, then add the shredded fish (or canned tuna). Add sugar and pepper, then taste and adjust the seasoning if needed. If necessary, add a little water and cook until the mixture dries.
Prepare a tray lined with plastic wrap, press the glutinous rice to form a bottom layer, then add the filling. Flatten it and cover with another layer of glutinous rice, pressing to compact it.
Cut into pieces as desired (use a plastic-wrapped knife to prevent sticking). The tuna lemper is ready to be wrapped in banana leaves that have been dried or briefly steamed, making them easy to work with and less likely to tear.
The tuna lemper is now ready to be served, perfect for an afternoon snack with a cup of coffee.