Oats With Tuna & Seaweed

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.

under 15 mins
lunch dinner

Ingredients for servings

    Oats with Tuna & Seaweed

  • 1.5 cup water

  • 10 tbsp Quaker Instant Oats

  • 1 small bunch spinach leaves

  • canned tuna (in water) drained and mashed

  • 0.5 tsp sesame oil

  • 0.5 tsp salt

  • 0.5 tsp black pepper powder

  • 2 egg whites

  • 0.5 tsp black pepper powder

  • 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.

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