Tuna-Mushroom Oat Porridge

In an attempt to start healthy living, I've been avoiding high cholesterol food. However, I never really tried to find out about the food that actually lowers the cholesterol. My husband's been an avid eater of high cholesterol food, such as cow's brain and jeroan (can somebody help with translations, please?). Since we lived together, I have been forever forbidding him to eat cow's brain (his favorite). Yes, he was very disappointed. But since I was the cook of the house, he had no choice :D.

Out of nowhere, I started searching about food that can help lowers the cholesterol. I've found many lists. Some of the food that they have in common on the lists are: oats, garlic, salmon (and other fatty fish), blueberries, nuts (almond, walnuts, etc), soy, and vegetable oil. When I found out about this, I told my husband that he can eat those high cholesterol food on one condition: must eat oat porridge or raw garlic afterwards. He said, "Yes yes!". Someone is excited to eat cow's brain again. So, below is my attempt to make a savoury version of oat porridge (I can't imagine eating oat porridge with fruits and milk). Enjoy!

Sorry, no better pictures (>.<). Only managed an Instagram quality, nyeh.

Ingredients:

1 can of tuna chunks in sea salt and cracked pepper
2 big white mushroom, sliced
2 garlic cloves, minced
1 stick of green onion, chopped
1 tsp fish sauce
1 tbsp water
Salt & black pepper to taste
Olive oil
Kikkoman sauce
2 portions of oat porridge

How to make:

Heat olive oil in a pan. Saute the minced garlic.
Dump in the tuna chunks and white mushroom. Add fish sauce, black pepper, and salt.
Add water to wither the mushroom and stir.
Add in the chopped green onion and stir again for about 1 minute. Turn off the heat.
Prepare in a bowl: oat porridge, add 1/2 to 1 tbsp of Kikkoman sauce (you might want to pour a bit at a time and taste), then add the tuna-mushroom stir fry on top

Notes: