There are days when I have no appetite, no time, or simply no energy to cook, and on those days, I always return to one of my oldest, simplest comforts: a humble can of tuna. It has been my staple since childhood. Growing up, tuna was the ingredient that saved busy mornings, quiet afternoons, and tired evenings. It was the flavor of practicality, but also the flavor of home.
Sunnyside eggs, omelets, and scrambled eggs served over warm rice with a drizzle of kecap manis have always been my children’s staple food, just as they were for generations of Indonesian children before them. It’s one of those simple, universal comfort dishes that belongs to both kids and adults. In every Indonesian home, eggs are the ingredient that never disappears from the fridge. They are always there, always ready, always dependable.
In my kitchen, eggs are more than just a quick meal. They are a reminder of childhood mornings, busy school days, and the kind of comfort you can make in minutes. A sunny egg with sweet soy sauce, an omelet with chilies and shallots, or a soft scramble over rice — these dishes carry the warmth of home, the practicality of everyday life, and the sweetness of tradition. Eggs may be simple, but in Indonesian cooking, they are a small treasure: familiar, comforting, and endlessly loved.
Even now, as I cook dishes from across the Indonesian Archipelago, I still find myself reaching for tuna when life feels heavy or rushed. It’s the easiest thing in my kitchen, reliable and adaptable. My favorite version is the one I’ve made since I was young: sautéed canned tuna with chilies, white pepper, garlic, and shallots. Just a quick stir in a hot pan, a splash of seasoning, and suddenly the whole kitchen smells warm and familiar. When it’s done, I spoon it over a bowl of steaming rice and eat it with crunchy garlic crackers. Simple. Satisfying. Perfect. And comforting.
Sometimes I turn it into a tuna omelet, mixing the tuna with chopped chilies, shallots, and garlic. The edges crisp, the center stays soft, and the chilies give it that little spark that makes the meal feel special, even if it took only minutes to make. And on days when I want something even simpler, I just add fresh chilies straight into the tuna and call it a meal. No fuss, no rules, just comfort.
These are the dishes I enjoy for lunch or dinner, especially when I want something easy, warm and soothing, nothing completes the moment better than a cup of Tong Ji – hot jasmine tea with a touch of sugar. The fragrance rises, the sweetness softens the spice, and suddenly the simplest meal becomes a small celebration.
It’s funny how a can of tuna can carry so many memories: childhood, practicality, comfort, and the quiet joy of feeding myself with something familiar. In a world full of elaborate recipes and thousands of Indonesian dishes waiting to be explored, this little staple remains one of my truest companions in the kitchen. @shandrawoworuntu