Canned Fish Recipes

You can make delicious salads, sandwiches, spreads, dips and more with canned fish! Check out recipes using canned tuna, salmon, sardines and more.

Staff Picks

Tuna Tomato Pasta

Rating: 2.95 stars
Keep a few staples in your pantry to make dinner on nights when you're not going to get to the grocery store.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Emeril's Kicked-Up Tuna Melts

Rating: 3.63 stars
Little ones will have fun measuring and mixing ingredients for the tuna melts.

One-Pan Creamy Tuna Pasta

This lighter take on tuna casserole gets brightness and crunch from fresh asparagus and arugula.

Lemon-Herb Sardine Salad

Rating: 3.48 stars
Get your dose of healthy oils with this lemony sardine mix over lettuce.

Pan-Fried Sardines

The canned sardines are coated in cornmeal and fried up in minutes for a delicious appetizer.

Martha's Favorite Tuna Salad Sandwich

Rating: 3.12 stars
This recipe for Martha's Favorite Tuna Salad Sandwich makes a healthy meal for lunch or dinner.

Caramelized Fennel, Celery, and Sardine Pasta

Rating: 5 stars
This version of pasta con le sarde, a heart-healthy Sicilian classic, uses tinned sardines rather than fresh, cutting down on prep time. Sardine bones, softened during canning, are barely noticeable -- and full of calcium.

Mediterranean Tuna-Noodle Casserole

Rating: 3.73 stars
Choose best-quality tuna that's packed in olive oil for this dish. Even after draining it, you'll get moister, richer results than if you used water-packed tuna.

Pan-Fried Salmon Cakes

Don't use thin pretzels in this recipe--they'll make the cakes too salty.

Tuna Cakes

Rating: 3.51 stars
High-quality canned and jarred tuna in olive oil lends fresh-from-the-sea flavor to these cakes.

Pasta with Salmon, Broccoli Rabe, and Garlic

Salmon is assertive in flavor and will hold its own superbly combined with robust ingredients like bitter greens, sharp cheese, garlic, and red-pepper flakes.

Inspiration and Ideas

Tuna Nicoise Sandwich

Rating: 3.41 stars

This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.