It's time to think beyond tuna sandwiches.
I've always had a soft spot for canned tuna. My favorite actually isn't even in a can! I love the Starkist pouches best, and always have them in my pantry. I like to make a crostini using tuna from the pouch and dressing it up a little bit with lemon aioli, fried capers, and a little bit of lemon zest.
This appetizer is in heavy rotation whenever I host a dinner party.”“Canned wild Alaska salmon. Mix with some eggs, herbs, and bread crumb for a great salmon burger to grill or mix with canned oyster mushroom, canned carrot, canned greens like spinach or collard green, canned coconut milk, and curry paste for a totally canned lunch that is actually very healthy for you!”"At the restaurant we might take a round of pizza dough and bake it in our wood-burning oven. The outside becomes blistered and you tear it up into pieces that not only become the vehicle for the fish, but also a method to get to the good stuff—the oil."“I grew up in Bergen, a city on the west coast of Norway where there was an infamous tinned fish cannery, mostly used for packing herring. It's now an arts center! When it comes to canned fish, the one I love the most is mackerel and tomato purée from , which I eat at home on a simple Kneipp bread. Though I can usually find it here in the States, I have my father bring cans to me from Norway because it makes him happy to do so.”"Spanish canned seafood conservas are amazing! They are like opening up sunken treasures of umami. I like to use them to make an assortment of tartines in the summer while grilling. Roasted red pepper marmalade with Chipiron , or sun-dried tomatoes and black olives with zamburiñas Guisadas topped with torn basil are magical.”“We like to use the Genova brand tuna in olive oil to create a tuna sauce. . We also recently discovered brand from Portugal, which has a range of canned tunas that we like to use for a classic tuna sandwich with a kick, or a cold tuna pasta salad as a side dish.Pair with homemade garlic toasts "Spanish sardines on top of toasted bread that was lightly rubbed with garlic and topped with fresh extra-virgin olive oil and parsley. Delicious."“Brown anchovies cured in salt and oil are a great way to elevate a dish. By themselves, they can be chopped finely and added as a finishing seasoning to flatbreads, salads, or sandwiches. They can also be added to a dish like pasta, soups, or braises at the beginning of cooking. This application provides a tremendous depth of flavor and rounded seasoning to the dish as it cooks in with the other ingredients. One item I always enjoyed as a kid is canned smoked oysters on toasted seeded rye bread with sweet butter or cream cheese topped with chives or thinly shaved red onion. Seasoned with some fresh ground black pepper it makes for a great simple snack.”Upgrade your avocado toast “I really like the brininess of canned sardines. They have a salty, fermented flavor to them that can be used in a variety of ways. They’re a great alternative protein option for avocado toast—served on sourdough with guacamole and topped with an over-easy egg with heirloom tomato slices and a drizzle of oil.”
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