The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate―Sustainably Canned, 100% Delicious by Bart Van Olphen

  • Tuna melt with ketchup

    Tuna melt with ketchup (page 26)

    from The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate―Sustainably Canned, 100% Delicious The Tinned Fish Cookbook by Bart Van Olphen

    • Categories: Sandwiches & burgers; Sauces for fish; Lunch; Snacks; Cooking for 1 or 2
    • Ingredients: red onions; scallions; flat-leaf parsley; mayonnaise; Tabasco sauce; bread; cheddar cheese; canned plum tomatoes; tomato purée; tinned tuna in sunflower oil
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Notes about Recipes in this book

  • Niçoise salad

  • Tuna fritters with tzatziki

    • Pamsy on August 04, 2024

      Firstly, this is a very poorly written recipe. e.g. half a courgette/zucchini.......no mention of size/weight, I've had some the size of a small marrow, others not much bigger than my finger! Similarly, 1 medium potato? 2 tsps crushed chilli flakes would blow my head off! After grating the vegetables they need to be wrapped in a tea towel and squeezed to remove excess liquid, but again no mention of that step. Definitely not a recipe for a novice cook. However, if you ignore all his errors and use common sense, this was a tasty dish. I partially shallow fried the fritters and finished off in the oven for 10 mins @ 180c. As a starter this would serve 4, although he states 2!

  • Salmon scrambled eggs on toast

  • Mackerel and potato frittata

    • amgenove on October 19, 2023

      Delicious! This is officially in the rotation!

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  • ISBN 10 1615196749
  • ISBN 13 9781615196746
  • Published May 26 2020
  • Format Hardcover
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher The Experiment

Publishers Text

Whether you’re a seafood lover or a home cook craving something new, The Tinned Fish Cookbook is for you. Sustainable fishing advocate Bart van Olphen shines a light on the superstar potential of canned tuna, salmon, anchovies, and more, with recipes that are ready in a jiff. Here are hearty mains from Tuna Lasagna to Mackerel and Potato Frittata, fresh salads like the classic Niçoise Salad and crisp Crab and Fennel Watercress Salad, and creative takes on normally less-fishy fare, such as Anchovy Dumplings, Salmon Pizza, and Quinoa Tabbouleh with Sardines. The possibilities are endless—and the photos by David Loftus are irresistible.

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