5 Reasons Why I Always Have Canned Fish On Hand | Easy Canned Fish Recipes
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Recipes in this Video
4 recipes
pescatarian
Ingredients
- ●1 can (15 oz) white beans, drained and rinsed
- ●1 can (5 oz) tuna in water, drained
- ●1 cup celery, diced
- ●1/4 cup red onion, finely chopped
- ●1/4 cup fresh parsley, chopped
- ●2 tbsp olive oil
- ●1 tbsp lemon juice
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a large mixing bowl, combine the drained white beans and tuna.
- 2Add the diced celery, red onion, and chopped parsley to the bowl.
- 3In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and black pepper.
- 4Pour the dressing over the bean and tuna mixture and gently toss to combine.
- 5Taste and adjust seasoning if necessary.
- 6Let the salad sit for about 10 minutes to allow the flavors to meld.
- 7Serve chilled or at room temperature.
Equipment
mixing bowlwhiskserving spoon
pescatarian
Ingredients
- ●1 can (15 oz) tuna or salmon, drained
- ●1 cup breadcrumbs
- ●1/2 cup mashed potatoes
- ●1/4 cup chopped green onions
- ●1/4 cup mayonnaise
- ●1 egg, beaten
- ●1 tsp Dijon mustard
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil for frying
Instructions
- 1In a large bowl, combine the drained tuna or salmon, breadcrumbs, mashed potatoes, green onions, mayonnaise, beaten egg, Dijon mustard, garlic powder, onion powder, salt, and black pepper.
- 2Mix all the ingredients until well combined.
- 3Form the mixture into small patties, about 2-3 inches in diameter.
- 4Heat olive oil in a large skillet over medium heat.
- 5Once the oil is hot, add the fish cakes to the skillet, being careful not to overcrowd the pan.
- 6Cook for about 4-5 minutes on each side, or until golden brown and crispy.
- 7Remove the fish cakes from the skillet and place them on a paper towel to drain excess oil.
- 8Serve warm with your choice of dipping sauce or salad.
Equipment
large bowlskilletspatulapaper towels
pescatarian
This dish is a quick and easy Mediterranean-inspired meal, perfect for busy weeknights.
Ingredients
- ●8 oz spaghetti
- ●1 can (5 oz) oil-packed tuna, drained
- ●2 tbsp capers, rinsed
- ●1/2 cup black olives, pitted and sliced
- ●3 cloves garlic, minced
- ●1/4 tsp red pepper flakes
- ●1/4 cup olive oil
- ●1/4 cup fresh parsley, chopped
- ●Salt to taste
- ●Black pepper to taste
Instructions
- 1Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- 2In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1-2 minutes.
- 3Add the drained tuna to the skillet, breaking it up gently with a fork. Stir in the capers and olives, cooking for another 2-3 minutes.
- 4If the mixture seems dry, add a bit of the reserved pasta water to loosen it up.
- 5Add the cooked spaghetti to the skillet, tossing to combine with the tuna mixture. Season with salt and black pepper to taste.
- 6Remove from heat and stir in the chopped parsley.
- 7Serve immediately, garnished with additional parsley if desired.
Equipment
large potskilletcolanderforkserving spoon
🌶️🌶️🌶️Low
vegetariangluten-free
Originating from the Mediterranean region, aioli is a traditional garlic and olive oil emulsion, often associated with French and Spanish cuisines. It serves as a flavorful dip or condiment, enhancing a variety of dishes from seafood to vegetables. Today, aioli has gained global popularity, with many variations incorporating additional flavors like herbs or spices.
Ingredients
- ●garlic
- ●egg yolks
- ●lemon juice
- ●mustard
- ●salt
- ●olive oil
- ●water
- ●black pepper
Instructions
- 1Peel and finely chop garlic cloves.
- 2In a mixing bowl, whisk together egg yolks, lemon juice, and mustard until combined.
- 3Slowly drizzle in olive oil while whisking continuously to emulsify the mixture.
- 4Add chopped garlic and whisk until fully incorporated.
- 5Season with salt and black pepper to taste.
- 6If the aioli is too thick, add a little water to reach desired consistency.
- 7Taste and adjust seasoning as needed.
- 8Serve immediately or refrigerate for up to a day.
eggsmustard
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