The story so far… (When I Wanted Milk as a Snack but Made it Sugar-Free (Again): The Birth of Milk Curds / Sugar-Free, Flourless, and Slightly Confusing: My Recent Snacks)
If you’ve read my previous posts, you probably already know that I’m absolutely head over heels for milk. If there’s even a slight chance, I’ll always find a way to use plain milk as an ingredient for my snacks and treats.
And today, it happened again.
It just so happened that I had some canned tuna in mineral water sitting around. I bought it ages ago, and if I don’t eat it soon, it’s going to expire.
Normally, my mom likes to use canned tuna for stir-fries or frying—things like tuna omelets or stir-fried kale with tuna. Honestly, I don’t think they really go together. It feels like the flavor doesn’t quite hit the spot. It could be so much better than that.
This time, my mom was about to make those same old dishes again, but I stopped her just in time. Because I think the dish I’m about to make is actually the best way to eat it.
And that is… boiling it with milk. Turning it into Tuna Milk Soup!
I didn’t get this recipe from anywhere, and nobody told me how to do it. It’s a recipe I just made up in my head. Since I’ve boiled milk many times before, I know for a fact that milk tastes amazing after it’s been heated. And no matter what you add to it, it’s going to be delicious anyway.
What you’ll need:
- Plain fresh milk (this time I used pasteurized milk), about 400-450 ml.
- Canned tuna (the kind in mineral water), 1 can. Drain all the water out so you’re left with just the tuna meat.
- 1 egg. Crack it into a bowl and use a fork to beat it until the white and yolk are combined (just like when you make an omelet).
- Ground pepper. Just a tiny bit, added into the raw egg. Don’t forget to beat it together again.
- Salt, about the size of the tip of your pinky finger.
The process: (Stupidly easy, as usual)
- Pour the milk into a pot, add that tiny pinch of salt (about the size of the tip of your pinky finger), turn on the gas, and set it to low or medium heat.
- Keep stirring with a ladle until the milk starts to boil.
- Add the tuna meat and stir until it boils again.
- Once it’s boiling, turn off the heat.
- Pour in the raw egg that has been beaten and mixed with the ground pepper.
- Quickly use the ladle to stir and break the egg into small, thin ribbons as fast as possible (otherwise, the egg will clump together—which is fine if you like it that way, but I personally prefer it when the egg is super fine and delicate).
- Put the lid on the pot, bring it to the table, and it’s ready to eat.
How does it taste?
Delicious! Not a disappointment at all.
Especially the soup—it’s rich, like the taste of milk (well, it is milk), but it also gives off a buttery vibe. I’m not sure if it’s because of the egg and tuna being mixed in. The flavor is well-rounded; I don’t feel like any part of it doesn’t go together. Honestly, I think even if I only put milk and egg in there, it would still be delicious.