It’s been a very long time since I’ve had to resort to this.
And I don’t know why I didn’t come back to it sooner.
Oh yeah. Maybe because the combination of canned tuna, egg, and soy sauce is something better left as a fond(-ish), but faded memory of how we ate our freshman year in college. Too busy holed up in our rooms studying general chemistry to spend time foraging for food. Too poor to afford even a $4 slice of Blondie’s. Too smart to actually eat anything offered in the dining commons.
So I’d plug in my little rice cooker in my dorm room, open up a can of tuna, and crack an egg over our bowl, knowing full well that the heat of the cooked rice wouldn’t do much to protect me from the suspicious things in raw eggs.
(I majored in biology, by the way.)
But the combination, now that I’ve tried it again (with a fried egg – I’m still too *ahem* “chicken” to do it with a raw egg), is actually delicious. I wouldn’t make 6 bowls of this and serve it at a dinner party. Heck, I don’t think I’d even make two servings for lunch with a very close friend. But when I’m alone in the TasteSpotting Kitchen, under a similar college-finals-like pressure though this time with cookbooks, I find it perfectly quick and convenient and in way, comforting. And it certainly works over a bowl of oats after two weeks straight of eating oats with nothing but sweet things.
The recipe for this shouldn’t even be called a “recipe,” though we’ve actually seen it on other sites. Top your bowl with canned tuna, egg, soy sauce and sesame oil to taste. We added nori kumi furikake this time, but let’s be real about the furikake. We didn’t have that kind of cash to afford such frivolous luxury when we were in college.
What kinds of strange foods did you eat back in the day?
Oats with Tuna, Egg and Sesame Soy
bowl of cooked steel cut oats (or rice, if you’re normal. then again, you probably wouldnt be eating this at all if you were actually normal)
1 six-ounce can of tuna (we used the chunk variety because that’s all we had left in the pantry)
1 egg, fried
nori komi furikake
Top bowl of warm cooked oats with canned tuna and fried egg. Drizzle with about 1 tablespoon of soy sauce and 1 teaspoon sesame oil. Sprinkle with nori komi furikake.
(Yes, those are indeed my textbooks in the photo, though from business school, not college. I got rid of college textbooks faster than I finished out each semester…)