Tinned, or canned seafood has a bad wrap. Damaged by the supermarket branded, cheap mystery meat found in tins, the reputation of stinky tuna as part of your sad desk lunch has travelled far and wide causing mass rejection of our canned friends. In Portugal, Spain and France, however; despite fresh seafood a plenty, these regions have mastered the tinned fish, iconically through beautiful tins, the tapas and amuse bouche lifestyle and because of shear common sense.
Tuna is the holy grail of tinned fish. Convenient, and for the most part inexpensive, there are some seriously easy ways to make tuna work into your lunch hour like this mixed tuna salad sandwich. A favourite of my Mother’s, this go to mix adds some serious flavour to boring old tuna and pairs with practically anything.
Recipe : Put all ingredients except the avocado in a mixing bowl including the oil from the tinned tuna. Adjust the quantities of Kepi and chives and mix well to combine. Lay slices of the avocado in the halved baguette and finish with a large helping of the tuna mix.
- 1 tin tuna – we like Santa Catarina from Sao Jorge which is infused with basil oil.
- Kepi Mayonnaise – this cult Japanese mayo is above and beyond better than ANY mayo you can either make or buy. Laden with MSG it is absolute perfection when mixed with protein.
- Avocado – keeping on the fatty, creaminess, avocado and tuna are made for each other
- Chives – or spring onion are great to adding some sweetness to the mix
- Baguette – see our bread recipes for more
Less common than fresh or smoked salmon, canned salmon is a true delight and always an amuse bouche top choice from salmon mousse to crepes. This salmon crepe made with yoghurt flatbreads is sure to cause a scene at your next dinner party.
Recipe: To assemble, take the cooked bread, spoon the béchamel on the base, layer with leek and top with chunks of salmon.
- 1 tin of salmon – Faerøsk Laks in grape seed oil is fantastic!
- 1 leek saute in butter
- béchamel – melt butter and add a tablespoon of flour stir until combined. Top by adding a teaspoon of cooking salt and teaspoon of cayenne pepper
- flatbreads, knead 100g full fat greek yoghurt into 100g flour. Portion into six serves, roll out and cook in a pan for 2 minutes each side or until fluffy
The least accessible, and everyday of our tinned quad is arguably the best. Many are put off by sardines but I’ve often wondered why, perhaps it is the spine? But this tangy noodle bowl is sure to turn even the greatest skeptic around.
Recipe: Sautée the oyster mushroom and Pakchoi in the tbsp. of sesame oil for 2 minutes in a wok or frying pan and set aside. In the meantime cook the Udon in a saucepan of boiling water. Add remaining oil, soy sauce, vinegar, sugar, chilli and Sichuan to the wok. Heat and then carefully add the noodles to the sauce. The sauce will evaporate into the noodles. Place noodles in serving bowls, top with the sautéed vegetables and lay the sardines on top. Serve with sesame seeds and fresh herbs.
- 1 tin of Pimento Habanero sardines
- 1 bunch of greens (we like Pakchoi)
- 1 serve of Udon noodles (packet is fine, see our recipe for more)
- 50g oyster mushrooms
- 1 tbsp. soy sauce
- 1/4 cup rice wine vinegar
- 1 tsp. sugar
- 1/4 cup sesame oil & 1 tbsp.
- 3 tbsp. crushed sichuan peppercorn
- 1 tbsp. Aleppo Chilli
- 1 tsp. sesame seeds for serving
- A handful of Thai basil and coriander for serving
Mackerel is the silent gem of the fish world. Often cured or pickled in Northern Europe and Arctic regions, Mackerel goes with pretty much everything and tinned in chilli and olive oil is a great way to ensure the full flavour of the fish. This dish Tongkol cabe ijo is a traditional Indonesian starter and great as a palate cleanser or introduction to a meal.
Recipe: To a heating pan add oil, onion and curry leaves until browned, then add the chopped chilli, ginger, soy sauce and a 1/3 cup water. Cook on medium until 1/2 the mixture evaporates. Add the tomatoes for 1 minute. Serve with the Mackerel atop the salad.
- 1 tin of picante infused mackerel
- 10 green chillies
- 4 beefsteak tomatoes
- 1 bunch of cherry or cocktail tomatoes
- 1 red onion
- 1 tbsp. grape seed oil
- 10 curry leaves
- 1/4 cup soy sauce
- 50g grated ginger
- 1/3 cup water
taking back beige 