I have a rather large bag of steel cut oats sitting in my pantry and I decided it was time to find other ways to incorporate them into my diet. Steel cut oats are a great source of fiber and protein, so I really have nothing to complain about.
I was in the mood for something that would qualify as a side dish or an entrée, rather than a breakfast item. The resulting Tuna & Oat Bowl is more of an updated version of tuna noodle casserole. Instead of noodles, the dish has a large serving of steel cut oats. The addition of tomatoes, dill, and goat cheese round out the dish and add a fresh taste. As an extra bonus there is no baking involved so it is quick to get on the table.
While the Tuna & Oat Bowl might not be the most photogenic, I found that it was a great dish for lunch since it kept me satisfied for a long time. It looks like I may have found a way to finish all of my steel cut oats!
Tuna & Oat Bowl
4 cups water
½ teaspoon salt
2 cups steel cut oats
4 ounces goat cheese
2, 7 ounce cans tuna, drained
1 ½ cups chopped tomatoes
1 tablespoon dry dill
¼ teaspoon salt
Bring water and salt to a boil in a large sauce pan. Add the oats, cover, and simmer for 10-15 minutes, covered, or until liquid is absorbed and the oats are tender but chewy. Remove from the heat and let sit a few minutes. Next, stir in the goat cheese until the oats are coated. Next add the tuna, tomatoes, dill and salt, stirring to combine. Serve; refrigerate any leftovers.
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