This unique combination of oats, salty seaweed and lean tuna might prove to be an unexpected new favorite meal. The spinach and seaweed add a pop of color while the soy sauce and egg whites perfectly bring the dish together for a savory breakfast — or quick meal for any time of the day.
Oats with Tuna & Seaweed
- 1 1/2 cups water
- 10 tablespoons Quaker Instant Oats
- 1 small bunch spinach leaves
- 100g canned tuna (in water), drained and mashed
- 1/2 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper powder
- 2 egg whites
- 1/2 teaspoon light soy sauce
- 1 sheet of seaweed (ready to eat)
In a bowl, pour hot water over oats and mix well until it thickens and is cooked. Set aside.
In a non-stick pan, stir fry spinach with tuna and sesame oil over a medium flame. When the spinach is fully cooked, add salt and pepper. Mix well and pour the mixture into the cooked oats.
Poach the egg whites and place them on top of the oatmeal mixture, along with the soy sauce and seaweed. Divide into two bowls and serve immediately.
Serves: 2 | Serving size: 1 bowl
Per Serving: Calories: 355; Total Fat: 6.1g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 25mg; Sodium: 1,352mg; Carbohydrate: 53g; Dietary Fiber: 5.5g; Sugar: 21.4g; Protein: 19.5g