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Tuna Porridge

Sunday, 6 July 2008

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)
  • Pepper
  • 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.

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