You're halfway to supper if your cupboard has tuna, sardines, and anchovies.
Because tinned fish has a powerful flavor, we always—and we do mean always—keep shelves of canned tuna, pickled anchovies, sardines, smoked trout, and similar items in our pantries. Tinned fish give your recipe prep a huge head start on time and a big boost towards flavor, whether they serve as the star of a dish, like a green goddess tuna sandwich or flaked in a salad niçoise, or as a background flavor booster, like anchovies melted into a pasta sauce or blitzed into a creamy tonnato.
Have we also mentioned that the sardines, anchovies, marinated mussels, and oysters are sustainable small fish? They are therefore the necessities that we cannot live without.
Fish in a can is a flexible ingredient that works well in many different recipes. You've found the ideal location if you're seeking something delicious and novel to try. Here are several recipes for tinned fish that you haven't yet tried.
1. Tinned Fish Tacos:
Tacos are a traditional food that may be prepared with virtually any ingredient, including canned fish. The canned fish should simply be flaked and combined with some chopped cilantro, sliced onions, and lime juice. You can make a wonderful and quick supper by spooning the mixture into a warm tortilla, topping it with some shredded lettuce, and adding some sour cream.
2. Tinned Fish Curry:
Using up any leftover tinned salmon is easy with this recipe. In a pan, simply cook some onions, ginger, and garlic before adding some canned fish, coconut milk, and seasonings. Serve the mixture over some steamed rice after letting it simmer for a short while.
3. Tinned Fish Cakes:
You can involve your children in the kitchen by making these cakes. Just combine some tinned salmon with some mashed potatoes, breadcrumbs, and an egg. The mixture should be shaped into small cakes, which should be fried until both sides are golden brown. Tartar sauce should be available on the side for dipping.
4. Tinned Fish Pasta:
This meal is ideal for a simple and quick evening. Simply prepare some pasta in accordance with the directions on the package, drain it, and then set it aside. Heat some olive oil in a different pan, then add some diced tomatoes, some diced fish, and some fresh herbs. Add a grating of Parmesan cheese to the top of the fish mixture before serving it over the spaghetti.
5. Quiche with Tinned Fish:
This recipe is a fantastic way to use up any leftover salmon in a can that you may have. Put some pie crust on the bottom of a pie dish, then add beaten eggs, cream, and tinned fish to fill it. The quiche should be baked until the top is golden brown and the center is set. Give it a warm or room-temperature serving.
6. Tuna Niçoise Salad
A two-hour meal with three glasses of rosé is the epitome of what it means to be on vacation. Finding a dish whose preparation won't take up crucial reading time while you're dozing off on your couch is the key. here comes the salad.
Ingredients
- 6–8 portions
- Extra virgin olive oil, 1/4 cup
- Fresh lemon juice, 1/4 cup
- Dijon mustard, 2 tablespoons
- 1 teaspoon honey
- freshly ground black pepper, one teaspoon
- 1 teaspoon of kosher salt and more
- six giant eggs
- 1 lb. green beans, trimmed; optionally, young or tiny potatoes; if larger, cut in half.
- 4 cups cucumbers without seeds
- 3 cups of tuna in oil
- Pickles, olives, capers, peperoncini, pickles, or other components for pickled briny (for serving)
- Brittle sea salt
Preparation
- First, prepare the dressing by combining the oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl.
- Bring salted water to a medium pot to a boil. Add the eggs carefully, and simmer for 7 minutes. Keep the pot on high heat and, using a slotted spoon, remove the eggs from a bowl of ice water to cool for about five minutes. Peel and reserve.
- Cook the potatoes and green beans in the same pot of boiling water until they are just cooked, around 10-15 minutes for potatoes and 2-4 minutes for green beans. Transfer to an ice-filled bowl using a slotted spoon; let stand for three minutes or until completely cold. Dry by transferring to paper towels.
- Arrange tuna, cooked and raw veggies, and sliced eggs in a dish to serve. Add some pickled-briny ingredients, sea salt, and some of the remaining dressing on top. Serve alongside the leftover dressing.
- Proceed: Five days in advance, prepare the dressing; cover and refrigerate. Vegetables can be blanched and eggs can be boiled two days in advance; cover and chill separately. Best cuisines.
To sum up, canned fish is a flexible ingredient that works well in a range of cuisines. There is a tinned fish recipe out there for everyone, whether you're searching for a simple, quick meal or a more involved one. So why not give one of these dishes a try right now and find a new favorite?
