Fish & Shellfish

10 Amazing Ways to Turn a Can of Tuna into a Meal — Tips from The Kitchn

(Image credit: Lauren Volo)

Long-time a pantry staple, the can of tuna is reliable. It's there when you need it. It's inexpensive. It's packed with flavor and protein. And it's definitely not boring.

While the traditional tuna salad sandwich is one of my favorite comfort foods, I love that the humble can of tuna can be transformed into a range of amazing meals.

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Recipe: Spicy Canned Salmon Cakes — Quick and Easy Weeknight Dinners

(Image credit: Joe Lingeman)

You don't hear much about canned salmon, as tuna seems to dominate the conversation when you're talking about canned fish. Here's a way to pull it into the spotlight in an unexpected way: Give it the crab cake treatment. While we love crab cakes just as much as the next person, crab's not cheap enough to be an everyday meal, so let's make salmon cakes that are just as fancy and tasty as their crab counterparts — your tastebuds and wallet will thank you.

These salmon cakes are influenced by an incredible crab cake recipe from Chef Ming Tsai, and they're held together by a spicy mayonnaise (that's also a dipping sauce!) and coated in crunchy panko breadcrumbs. They're tasty as a quick weeknight dinner with a green salad, but also fancy enough as your next dinner party appetizer.

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Recipe: Mason Jar Tuna Niçoise — Quick and Easy Lunch Recipes

When it comes to weekday lunches, I lean towards options that are wholesome and can easily be made in advance (bonus points for big-batch cooking). But I also want something that feels a little special. Even if I only have 10 or 15 minutes for lunch, I want that time to feel like an escape from the rest of the day, and tucking into something slightly luxurious is exactly how to do it. A classic Nicoise salad, layered with tender fresh veggies, tuna, hard-boiled egg, briny olives, and an umami-packed vinaigrette does the job like no other. Pack it up in a Mason jar and you're ready to tote it to work.

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I Made Sashimi from Cheap Costco Salmon and Didn’t Die — Life in the Kitchen

(Image credit: Alice Choi)

It's a little embarrassing how often I eat grocery store sushi. I know it's not great. I've seen Jiro Dreams of Sushi and that's definitely not who's behind the counter at my local Kroger grocery store when I ask them to make me one with just salmon and avocado, no hot sauce please (why, can anyone tell me, does grocery store sushi come slathered in a pink, spiced, mayo-like sauce?).

I know my fondness for the stuff probably knocks a few points off my credibility as someone who writes about food. Look, I've had really amazing sushi. But a once-in-a-lifetime meal at Joel Robuchon's Japanese restaurant in Monaco is just that: once in a lifetime. The rest of my life? It's gonna be a lot of grocery store sushi.

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Recipe: Herring Butter — Healthy Snack Recipes

(Image credit: Joe Lingeman)

Seattle chef Renee Erickson is known for drop-dead gorgeous restaurants and carefully sourced produce, meats, and seafood. Between the oysters at The Walrus and the Carpenter, her sardine toast at The Whale Wins, and the beef from her own farm at Bateau, she's also making her mark in the sustainability department, focusing on highlighting foods that aren't seen as often (think: tiny fish and less traditional cuts of beef).

Seattle, which sits at the center of the herring run that happens each spring up the West Coast of the United States, is the perfect place to take advantage of the small, oily fish. And more than any other Seattle chef, Renee takes advantage of them to delicious, habit-forming effect. We especially love the herring butter from her cookbook, A Boat, a Whale and a Walrus: Menus and Stories.

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How To Cook Frozen Salmon in the Oven — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

When we're having salmon for dinner, I have to remember to pull the frozen fillets from the freezer that morning and tuck them into the fridge to thaw peacefully. But life is hectic and more of my mornings are harried than those occasional thoughtful ones, and I find myself at 6 p.m. on Wednesday staring at rock-hard fillets and a hungry family to feed.

Luckily, it is perfectly safe to cook salmon from a frozen state and, let me assuage any worries right now, it can taste as delicious as properly thawed and cooked salmon too. I've found the secret is to use the power of a hot oven, a little foil, and a flavorful sauce to get you from frozen to dinner in less than 30 minutes.

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