Seven different dishes from canned fish: simple, fast, and tasty

In Soviet times, canned fish was a very convenient type of food. They were stored for a long time without refrigeration, took up little space on the shelf in the closet and were a great help in difficult times. Quick, rich soups were made from canned fish, holiday salads were prepared from it, and they were taken with them on the road. Not a single train journey was complete without boiled eggs and canned fish.

Of course, the times of shortages are long gone and we take other products on the road, but in our kitchens you can still find a couple of cans of sprats or sprats. Why? It's simple, canned fish is part of our culinary life. Let's remember together the forgotten canned fish and cook something delicious from them.

SALAD WITH CANNED TUNA FOR THE NEW YEAR - VERY TENDER

Prepare a salad with tuna, egg and vegetables. Layered salads look very impressive and housewives love to serve them on the festive table. The recipe for this salad includes salted or pickled cucumber, which adds piquancy to the dish. It's easy to prepare and tastes amazing.

Ingredients:

• Tuna in its own juice - 1 can 185 gr.
• Potatoes - 2 pcs.
• Eggs - 3 pcs.
• Carrots - 1 pc.
• Pickled cucumbers – 1-2 pcs.
• Mayonnaise
• Green onions for garnish

Preparation:

1. Boil medium-sized potatoes and one carrot in slightly salted water in advance. Grate potatoes and carrots on a coarse grater.
2. Grate the egg white on a coarse grater, leaving the yolk for now. At the very end, grate on a fine grater.
3. Grate the pickled cucumbers on a coarse grater as well. If you don’t have pickled cucumbers, you can easily use pickled ones.
4. I took the tuna in its own juice. Mix with a fork into a homogeneous mass. Finely chop fresh green onions. Then sprinkle it on top of the salad. It will add freshness and brightness.
5. All that remains is to assemble the tuna salad.
6. The first layer will be grated potatoes. Press down with a spoon.
7. Spread a layer of mayonnaise on top. I use store bought. But you can prepare it at home.
8. Place a second layer of tuna and press down a little with a spoon.
9. Then grate the egg white.
10. And again, without mayonnaise fanaticism.
11. By the way, share in the comments, do you like salads with mayonnaise? How often do you cook them?
12. Now a layer of salted or pickled cucumbers. I first squeezed the juice from the cucumbers directly with my hands.
13. Then a layer of carrots. Lightly crush with a spoon and coat with mayonnaise.
14. Finally, grate the egg yolk on a fine grater. Gently level if necessary. And sprinkle with fresh green onions.

A delicate salad with tuna, vegetables and egg is ready. The recipe is perfect for both a family dinner and a holiday table.

Bon appetit!

Salad with tuna

Required Ingredients

• 1/2 cup uncooked white rice
• 2 tbsp. l. rice vinegar
• 1 mango
• 1/2 cucumber
• 1/4 red onion
• 1 large avocado
• 1 lemon, squeeze juice
• One 140g can of tuna
• 1/2 cup mayonnaise
• 1+1/2 tsp. sriracha sauce
• 3-6 tsp. soy sauce
• salt, pepper, sesame seeds

How to cook seven different dishes from canned fish

1. Cook the rice. Mix the cooked rice with the rice vinegar and let it cool completely.
2. Meanwhile, dice the mango, cucumber and red onion. Mix with lemon juice. Mash the avocado pulp with salt, pepper and lemon juice.
3. Drain the can of tuna and mix with 1/4 cup of mayonnaise and lemon juice.
4. To assemble: Lightly oil a small measuring cup. Place and spread in one layer 1/3 of the mango mixture, then 1/3 of the avocado, then top with 1/3 of the mayonnaise-tuna mixture and 1/3 of the rice. Lightly compact. Carefully invert the container onto a plate.
5. Garnish the salad with 1-2 teaspoons of soy sauce, sesame seeds, season with freshly ground pepper and lemon juice.
6. In another bowl, mix the remaining 1/4 cup mayonnaise with the Sriracha sauce and pour the mixture over the salad.

Cod liver salad with Chinese cabbage

There are a great variety of Chinese cabbage salads. But I suggest you try one unusual recipe with cod liver. The flavor combination of ingredients will definitely surprise you!

Calorie content (100g):190 kcal

Ingredients:

• Chinese cabbage – 200 g
• Cod liver – 130 g
• Egg – 4 pcs.
• Cucumber – 1 pc.
• Corn – 100 g
• Mayonnaise – 2 tbsp.
• Mustard – 0.5 tsp.
• Salt - optional
• Black pepper - to taste
• Greens - optional

Cod liver salad with Chinese cabbage

Step 1

Prepare products according to the list.

Open the jar of liver and drain the oil well, place the cod liver on a paper towel to absorb excess oil.

Wash the Chinese cabbage and cucumber, boil the eggs hard and cool, and drain the liquid from the corn.

Step 2

Chop Chinese cabbage (half a medium head or one small one) thinly and place in a salad bowl.

Instead of Peking lettuce, you can take iceberg lettuce or replace it with young white cabbage.

You can also take regular white cabbage, but you will need to lightly mash it with your hands to make it juicier.

Step 3

Cut the cucumber into strips and the eggs into cubes (you can grate the eggs).

To make the salad more crunchy, you can also add bell pepper to it.

Step 4

Add chopped eggs and cucumber to the Chinese cabbage salad bowl, add corn. Mix.

Step 5

For dressing, mix mayonnaise and mustard. Instead of mayonnaise, you can use sour cream or yogurt.

Vary the amount of mayonnaise based on your own preferences.

Step 6

Mash the cod liver into small pieces with a fork.

Step 7

Add cod liver and mayonnaise with mustard to the salad bowl. Mix everything thoroughly.

If necessary, add salt and pepper. You can leave the salad to stand for 5-10 minutes, so it will be juicier.

Step 8

Cod liver salad with Chinese cabbage is ready. Bon appetit!

When serving, you can sprinkle with chopped green onions or any other herbs.

Mediterranean tuna salad

Required Ingredients

For refueling:

• 2.5 tsp. Dijon mustard
• Zest of 1 lime
• Juice of one + half a lime
• 1/3 cup olive oil
• 1/2 tsp. sumac
• Pinch of salt and pepper
• 1/2 tsp. crushed red pepper flakes

For the salad:

• Three 140g cans of tuna in olive oil
• 2.5 stalks celery, chopped
• Half an English cucumber, chopped
• 4-5 whole small radishes, stems and tails removed, chopped
• 3 green onions, white and green parts chopped
• Half a medium red onion, finely chopped
• 1/2 cup kalamata olives, cut in half
• 1 bunch of parsley, stems removed, leaves chopped
• 1/2 cup chopped fresh mint
• Six tomato slices, with pita chips to serve

How to cook seven different dishes from canned fish

1. To make the dressing, whisk together the mustard, lemon zest and lime juice in a small bowl.
2. Add olive oil, sumac, salt and pepper and pepper flakes (if using) and mix well again.
3. In a large salad bowl, combine 3 cans of tuna with chopped vegetables, olives, chopped fresh parsley and mint leaves. Mix gently with a wooden spoon.
4. Add dressing to salad and mix again. Cover and refrigerate for 30 minutes before serving.
5. Serve the salad with tomato slices and pita chips.

Tuna cutlets

Required Ingredients

• 1 cup seasoned breadcrumbs to taste
• rapeseed oil
• 280 g canned tuna
• 2 large eggs

How to cook seven different dishes from canned fish

1. Place 1/2 cup breadcrumbs in a small bowl.
2. Line a large platter with paper towels and set aside. Pour enough rapeseed oil into a large frying pan to cover the bottom to a depth of 6mm. Heat oil over medium heat and meanwhile form patties.
3. Mix tuna and eggs in a bowl. Add the remaining breadcrumb mixture and mix vigorously until smooth and moist. Take a small amount of mixture in your hand and form into a patty. Place it in a bowl with breadcrumbs and roll it in. Transfer the cutlet to the oil. Continue forming the cutlets and, when ready, place them in the pan.
4. Check the very first batch of cutlets. When they are golden brown, flip and continue to cook for another minute or two until both sides are evenly browned. Remove from pan and place on paper towel. Fry the remaining cutlets in the pan and serve immediately.

Tomatoes with tuna

Required Ingredients

• 1 whole tomato
• 2 cans of canned tuna in its own juice
• 2 tbsp. l. chopped green onions
• 2 tbsp. l. chopped sweet pepper
• 1 tbsp. l. light mayonnaise
• 1/2 tbsp. l. Dijon mustard
• salt pepper
• 4-5 slices of cheese

How to cook seven different dishes from canned fish

1. Cut the tomatoes into large slices. Place them on a foil-lined baking sheet.
2. Drain the water from the tuna cans and place the fish in a medium bowl. Add chopped green onions, peppers, light mayonnaise, Dijon mustard, salt and pepper. Mix.
3. Place one spoon of mixture on each tomato slice. Cover each with a slice of cheese.
4. Heat the oven in grill mode. Bake the tomatoes for about 2-3 minutes until the cheese has melted.

How to prepare a sprat appetizer

Ingredients:

• Sprats – 240 g in oil
• Processed cheese – 1 pc.
• Egg – 2 pcs.
• Lemon – 1 slice
• Mayonnaise – 2 tbsp.
• Baguette – 1 pc.
• Greens - to taste

Preparation:

1. Prepare ingredients: hard boil 2 chicken eggs, cool, peel and cut into medium pieces; Drain the oil from the sprats and you can even blot them with paper napkins to remove excess fat; cut the processed cheese into medium pieces.
2. Place sprats, chopped processed cheese and boiled eggs, a slice of lemon, and mayonnaise into a blender bowl.
3. Grind with a blender until smooth.
4. Transfer the resulting mass to a storage container. Delicate sprats pate can be spread on baguette, bread or croutons. Before serving, garnish with sprigs of fresh herbs, such as dill.

Note: the finished mixture can be made a day before the holiday and stored in the refrigerator.

Before serving, spread on slices of bread and garnish with herbs. Bon appetit!

Fragrant fish soup

Be sure to save this canned fish soup recipe if you want to learn how to save money. To prepare it you will spend less than half a portion of sushi. Canned food can be anything - in tomato sauce, natural or oil filling. Also, any vegetables will be suitable for cooking, including those that you froze for the winter according to our recipes.

How to make canned fish soup:

1. Put water to boil (take no more than two liters for a can of fish), and in the meantime, peel and cut into small cubes 2-3 potatoes, a small carrot, one small onion, chop the bell pepper and herbs.
2. Place potatoes, carrots and onions in boiling water, add a little salt and throw in a bay leaf.
3. To add satiety to the soup, it is recommended to add semolina - it cooks quickly and is somewhat reminiscent of fish eggs.
4. Place the fish in the pan along with the filling. Let it boil and keep the heat on low to maintain a simmer.
5. As soon as the potatoes are ready, season the canned fish soup with spices, the missing salt and fresh herbs. Turn off the stove, let it brew a little and pour into plates.

It is important that when preparing soup, only one dish and only one burner is used, so it can be cooked on the go, on vacation or at work, if you have a small stove.

Snack salad with canned fish “Dandelion”

Ingredients:

• 1 can of canned fish in oil (saury, sardine, mackerel, herring),
• 4 boiled eggs,
• 250 g crackers,
• 1 onion,
• mayonnaise.

Preparation:

1. You can use store-bought crackers, or you can make them at home.
2. Take a white loaf, trim off the crusts and cut into 1.5 cm cubes.
3. Fry them in a dry frying pan or simply dry the cubes in the oven.
4. Place the salad in layers on a flat dish.
5. First, make a mesh of mayonnaise at the bottom of the plate, place a layer of crackers on top, and again a mesh of mayonnaise on top.
6. Mash the canned fish with a fork along with the butter, add chopped onion to it and lay it out in the next layer, on top of which again make a mesh of mayonnaise.
7. Peel the eggs, separate the whites from the yolks and grate separately.
8. Place the next layer of egg whites and cover with mayonnaise.
9. Decorate the salad with yolks and herbs.

Pasta with tuna

Required Ingredients

• 2 cups short pasta
• salt, freshly ground black pepper
• 2 tbsp. l. olive oil
• 1/2 cup red onion, chopped
• 2 cloves garlic, finely chopped
• 100g canned tuna, drained
• 1 cup homemade tomato sauce
• 1 tbsp. l. basil leaves, chopped
• 1/4 cup Parmesan, chopped

How to cook seven different dishes from canned fish

1. Place pasta in boiling salted water and cook according to package instructions. Drain the pasta in a colander.
2. Heat oil in a frying pan, add onion and fry until golden brown. Add the garlic and cook until it releases its aroma. Add the tuna, breaking it up with a fork, and heat through. Place tomato sauce and pasta in the pan. Mix well and leave on the heat for 1 minute or so.
3. Before serving, season the pasta with freshly ground pepper, add basil leaves and Parmesan cheese.

Lavash roll with canned fish

Snacks made from pita bread, which are prepared in a hurry, have long been loved by everyone. There is an option for a mind-blowing filling for pita bread made from canned fish: cheap and tasty!

Ingredients

• 3 sheets of pita bread
• 3 boiled eggs
• 4 teeth garlic
• 1 can of canned fish
• greens to taste
• 200 g hard cheese
• 200 g mayonnaise

Preparation

1. Chop the eggs (cut or grate).
2. Also grate the cheese and chop the herbs. Drain the liquid from the canned food and mash the fish with a fork.
3. Mix mayonnaise with garlic passed through a press, add chopped herbs.
4. Place a sheet of lavash on a work surface, brush with a third of the mayonnaise, and sprinkle with cheese. Cover the cheese with a second sheet of pita bread, brush it with half of the remaining mayonnaise.
5. Place canned fish, cover with a third sheet of pita bread. Lubricate its surface with the remaining mayonnaise and sprinkle with eggs.
6. Roll it up tightly and then wrap it in cling film. Place the roll in the refrigerator for at least an hour to soak, then serve, cut into portions.

Now we can confidently say that you can prepare dishes from canned fish no worse than from fresh fish.

Canned fish pie

A simple and quick pie for dinner can be prepared either in the oven or in a slow cooker (1 hour in the “Bake” mode).

Ingredients

• 500 ml sour cream (you can use kefir)
• 1 can of sardines in their own juice
• 3 eggs
• 1 boiled potato
• 1 onion
• 6 tbsp. l. flour
• 0.5 tsp. soda
• 1 chip salt

Preparation

1. Beat the eggs with a whisk, add salt and soda.
2. Mix beaten eggs with sour cream. Continuously stirring the mixture, add flour. Stir. The dough should be quite thick, but not sticky. If the dough is too runny, add more flour.
3. Peel the potatoes and grate them. Finely chop the onion. Pour the liquid out of the canned fish, remove large bones, and mash the pulp with a fork.
4. Grease a deep pan with sunflower oil. Pour half the dough, top with grated potatoes, then onions, and then fish. Fill with the remaining half of the dough.
5. Bake for 40 minutes at 180 degrees. Check readiness with a toothpick.