Nourishing Vegetable Tuna Porridge
Hearty and Delicious Vegetable Tuna Porridge Recipe for a Packed Lunch
This recipe features a delicious vegetable and tuna porridge packed with nutrients. It’s perfect for a quick breakfast or a comforting, homemade lunch, especially recommended as a thoughtful care package for students taking exams. Its warm and soft texture makes it easy to digest.
Main Ingredients- 135g canned tuna (with oil)
- 144g soaked rice (approx. 1 cup)
- 100g zucchini
- 50g carrot
- 30g green onion
- 2 Tbsp minced garlic
- 900ml water (approx. 4.5 cups)
- 2 Tbsp sesame oil
Seasoning & Garnish- 1 Tbsp tuna extract
- 1 Tbsp cooking wine (mirin)
- 1 tsp salt (adjust to taste)
- 2 Tbsp finely ground sesame seeds
- Pinch of black pepper
- 1 Tbsp tuna extract
- 1 Tbsp cooking wine (mirin)
- 1 tsp salt (adjust to taste)
- 2 Tbsp finely ground sesame seeds
- Pinch of black pepper
Cooking Instructions
Step 1
Prepare all the ingredients for a delicious vegetable and tuna porridge. Feel free to add other vegetables you enjoy, like mushrooms, for an even richer flavor and texture.
Step 2
We will use the oil from the canned tuna. The canola oil in the tuna can adds a wonderful richness and savory depth to the porridge.
Step 3
Rinse the rice under running water 3-4 times until the water runs clear. Soak the rinsed rice in water for 30 minutes. This soaking step helps the rice grains cook evenly and become wonderfully soft and creamy.
Step 4
Finely dice the zucchini and carrot into small pieces, similar in size to the rice grains. Finely chop the green onion and mince the garlic. Cutting the vegetables small ensures they integrate well into the porridge.
Step 5
Sesame seeds add a delightful nutty aroma and flavor. Grind 2 tablespoons of sesame seeds finely using a mortar and pestle or a grinder. Grinding them just before use enhances their fragrance.
Step 6
Heat 2 tablespoons of sesame oil in a pot over medium heat. Add the drained soaked rice and stir-fry for 3 minutes until the grains become slightly translucent. Then, add the minced garlic, chopped green onion, zucchini, and carrot. Continue to stir-fry together for another 3 minutes. Stir-frying the rice beforehand makes the porridge creamier and prevents the grains from clumping.
Step 7
Increase the heat to high and pour in 900ml of water. Once the water comes to a boil, reduce the heat to medium. Add the entire can of tuna, including the oil, and gently break up the chunks with your spoon as it starts to simmer.
Step 8
Add 1 tablespoon of cooking wine (mirin) and 1 tablespoon of tuna extract for an extra layer of umami. Once the rice grains are tender and the porridge has thickened, taste it. Adjust the seasoning with salt as needed. I found 1 teaspoon of salt was perfect for this batch.
Step 9
When the rice grains are fully softened and the porridge has reached a thick, creamy consistency, turn off the heat. Finish by sprinkling a pinch of black pepper over the top for an aromatic touch.
Step 10
Your delicious and hearty vegetable tuna porridge is ready! Prepare to enjoy this warm and nutritious meal.
Step 11
Ladle the porridge into serving bowls. Sprinkle the finely ground sesame seeds over the top as a garnish. This porridge is also wonderful when packed in a thermal container for a student’s exam day lunch, offering them warmth and energy.
