Buckwheat with canned tuna and olives is an original way of making delicious porridge that will perfectly diversify your menu. The result is a very harmonious and balanced taste. This porridge is perfect for a nutritious dinner. Take note of the recipe, especially if the usual buckwheat porridge is already boring.

Summary

Ingredients

• Buckwheat – 150 g
• Pitted olives – 100 g
• Canned tuna in oil – 70 g
• Onions – 80 g
• Vegetable oil – 1 tbsp
• Tuna oil – 1 tbsp
• Olive pickle – 40 ml
• Water – 300 ml
• Salt to taste
• Ground black pepper – to taste

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Instructions

1. Place buckwheat, 300 ml water, and salt to taste in a saucepan. Bring to a boil over medium-high heat, then reduce to medium heat and simmer for 20 minutes.
2. Peel the onion, wash, and cut into quarters.
3. Drain the olive liquid into a small bowl, reserving 40 ml. Cut the olives into rings.
4. Heat 1 tbsp vegetable oil in a frying pan over medium heat. Add the onions and fry for 3 minutes, stirring occasionally.
5. Open the canned tuna and drain the oil, reserving 1 tbsp of the tuna oil.
6. Add the tuna to the pan, stir, and fry for 1 minute over medium heat.
7. Remove the buckwheat porridge from the heat.
8. Add the cooked onion-tuna mixture, olives, reserved 40 ml of olive liquid, and reserved 1 tbsp of tuna oil to the buckwheat. Stir well.
9. Season with ground black pepper to taste, cover, and let sit for 10 minutes before serving.

Enjoy your meal!