Canned tuna was like my staple food when I was living alone in Cambridge about a year ago. I didn't bother cooking anything too complicating for myself so the meals I had only involve simple ingredients like instant noodles, toasties, cous cous and canned food. Every meal can be prepared within minutes. I didn't manage to finish the cans of tuna when I decided to move back to London, so I had to move them all (16 cans!) back with me. I have been finding ways to get rid of them ever since. I've used them in pasta, fried rice and now porridge.
- 1 rice cup of rice - washed (1 rice cup=180ml)
- 1 carrot – cut into cubes
- 1 can of canned tuna in brine
- 2 dried scallops
- ½ fish stock cube (or more)
- Pickled radish
- Japanese rice seasonings
- Place rice, carrots, scallops, stock cube and about 7 cups of water in a pot, bring to boil and reduce heat to simmer.
- Add more water to cook until the consistency of porridge you desire.
- Mix in the whole can of tuna including brine when porridge is almost cooked.
- Sprinkle on some pepper and serve with pickled radish and Japanese rice seasonings.