Continuing our theme of pantry items from a couple weeks ago, we’re talking all about tinned fish. Which, despite our experience growing up, is way more than Starkist. Having a can of tuna is a lifesaver sometimes, but what if we made a bigger meal or deal out of it? The recipes for this episode will expand beyond the can of tuna, and enliven that old workhorse.
Bagna Cauda Pasta, Salmon Patties, Tuna Melt Casserole
Anchovy lovers, here’s a pasta for you. Simple, simple with anchovies melted in butter with garlic and lemon. Make this at the end of a long day, or simply to treat yourself.
- If you don’t like anchovies, perhaps try another quick pasta? We love Smitten Kitchen’s Quick Pasta with Chickpeas.
- Kate halved this easily. This pasta will not keep well. Just make it again!
Not truly sushi, we loved the contrast of fresh mango, red onions, and creamy avocado. Stack it up for a pretty presentation or make it a bowl for a quick lunch. Either way, this isn’t your typical tuna sandwich.
- Kate made the stack using her English muffin rings. Betsy made it into a bowl.
- Use store-bought fresh mango salsa and guacamole if you’re short for time.
To be totally honest, canned salmon hasn’t been a staple for us. But these patties, ever so humble, might change that for us. Plenty of parmesan cheese and green onions give them plenty of savory flavor.
- Make a batch and you’re set for the week for meal prep. Think salads, in a wrap or just on the side with veggies and rice.
- Use a cookie or muffin scoop for an even patty.
From the Smorgasbord:
Tonnato: an amazingly savory sauce for poached chicken, crudites, or whatever strikes your fancy.
Mom’s Tuna Melts: a Dinner Sisters family classic with hard boiled eggs, pickles, and cheese, all melted in a hamburger bun.
American Tuna: Smoked Tuna: Betsy discovered this and loves it as a special touch for salad, crackers or a little extra something special for lunch. Sadly, it appears to be out of stock but we’ll let you know when we see it again.