Millet with Tuna and Broccoli



A few weeks ago my dad and I were talking about food.  It’s a common question to ask ‘what’s for dinner?’ as we are wrapping up an afternoon phone chat.  Many times the conversation continues with us throwing out different recipe ideas and this particular time we were discussing tuna.  Specifically adding it to pasta and the numerous variations you can take this simple yet exciting dish.  So of course tuna pasta has been on my brain and I decided it was time to do something about it.


Since having discovered my newfound love of millet I chose to use this seed instead of pasta for a healthier option.  It’s fluffy when cooked properly and has a delicate nutty flavor.  It’s definitely my favorite ingredient to use for a grain portion of a dish.  Along with millet I used broccoli, corn, onion, tuna, and cheese.  Sometimes simple is better.  I have found Tonnino tuna to be the best option for this kind of dish.  It’s a bit pricier than a can of tuna but well worth the extra money, especially when the tuna stars in the dish.  There are a handful of varieties to choose from and I chose to use tuna filets with oregano in olive oil.  A little extra flavor for the dish.

This is a perfect weeknight meal.  Quick to throw together with minimal ingredients.  I will be making it again next week : ).


Millet with Tuna and Broccoli

  • 1 1/2 cups millet
  • large head of broccoli, chopped
  • medium onion, chopped
  • 1 cup frozen corn, defrosted
  • 1 jar of Tonnino tuna with oregano
  • olive oil
  • s&p
  • fresh grated pecorino romano, lots of it!
  1. Cook millet.  In a medium pot heat up a tablespoon of olive oil over medium heat.  Add the millet and toast until fragrant, they will start to pop.  Add 3 cups of water and simmer covered for 25 minutes.  Remove from heat and let stand 10 minutes before removing lid and fluffing.
  2. Meanwhile steam broccoli until tender crisp.  Set aside.
  3. In a sauté pan heat up a tablespoon of olive oil over medium heat and add the onion.  Cook until translucent and starting to brown.
  4. To the onion add the corn and the jar of tuna including all the oil flaking the tuna into smaller pieces.  Stir in the broccoli.
  5. Add the fluffed millet to the onion/broccoli and season with s&p.  Grate plenty of pecorino romano onto the dish, at least a cup, and mix to combine.
  6. Serve with more cheese if desired and a drizzle of olive oil.

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