Name: Buckwheat and tuna porridge
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/3 cup buckwheat groats; 1 1/2 cups water; 5 large egg whites; 1/4 tsp salt; 2 tbsp sliced almonds; 1/2 tsp black pepper; 5 oz canned light tuna in water, drained; 2 tsp lemon juice

Nutrition

Per serving

425 calories

Protein: 52g; 49% of calories
Carbs: 37g; 35% of calories
Fat: 8g; 16% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 15 min

In a small dry saucepan over medium heat, add the almonds. Toast for 2 minutes, stirring constantly, until golden and fragrant. Remove the almonds and set aside.
In the same saucepan, combine the whole buckwheat groats, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until the groats are tender and most water is absorbed.
Remove the pan from the heat. In a medium bowl, whisk the egg whites. Slowly whisk about 4 tablespoons of the hot porridge into the egg whites to warm them, then stir the tempered mixture back into the saucepan.
Return the pan to medium-low heat. Stir constantly for 2 to 3 minutes until the porridge is fluffy and fully set. Stir in the black pepper and lemon juice. Done when fully set with no clear liquid remaining, 160°F.
Transfer the buckwheat porridge to a bowl. Flake the drained tuna over the top and garnish with the toasted almonds.

Nutrition

Ingredients

Instructions

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