Canned Seafood Dishes
Explore 15 creative and comforting ways to use canned seafood, from salads to pasta and more, perfect for quick weeknight meals and brunches.
Ingredients
Canned Seafood
- 2 cans canned tuna (in olive oil or water) Choose tuna packed in olive oil for added flavor.
- 1 can canned salmon (skinless or with skin, flaked)
- 1 can canned sardines or mackerel (whole or fillets)
- 1 can canned crab or anchovy fillets (optional, for umami) Use sparingly for added flavor.
Supporting Ingredients
- 4 tbsp olive oil (extra-virgin for finishing)
- 1 lemon and/or lime Use for zesting and juicing.
- 3 cloves garlic Minced.
- 1 cup fresh herbs (parsley, dill, cilantro) Chopped.
- 1 cup capers or olives Briny accents to enhance flavor.
- 2 tbsp Dijon mustard
- 1 cup plain yogurt or mayonnaise (or tahini for dairy-free)
- 1 can chickpeas or cannellini beans Rinsed and drained.
- 1 cup cooked rice or pasta
- ½ cup breadcrumbs or panko
- 1 large egg For binding patties.
- 1 medium onion, scallions, or shallots Chopped.
- 1 cup tomatoes or roasted red peppers Chopped.
- 1 tsp spices (smoked paprika, cumin, coriander, black pepper, chili flakes) Adjust to taste.
- to taste salt and pepper
Instructions
Base Preparation
- Taste and season with lemon, fresh herbs, and adjust with sugar if necessary.
Cooking
- For crispy patties, form the mixture and pan-sear over medium-high heat for 3–4 minutes per side until golden.
- For broiled dishes, broil for 2–4 minutes until edges bubble.
- For spreads, blend drained fish with yogurt or mayo, lemon, capers, and herbs until smooth.
- For soups and stews, add canned fish near the end of cooking to maintain texture.
Notes
Choose sustainably sourced canned seafood. Olive oil-packed tins add flavor; rinse if you prefer a lighter texture. A blender can help make silky spreads.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 3gSodium: 800mgFiber: 6gSugar: 2g
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