Canned fish the new date night craze

It’s the cheap staple that’s gone chic – canned fish takes a while in the sun. Why?

Well, it’s fun, it’s good for you, and it’s an inexpensive way to make something look a little luxurious if you know a few tricks.

Here are some of my favorite creations you can make with the canned product.

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We love a good snack or charcuterie board. How about making one just for canned fish lovers? It’s very simple and the fun comes when you can still serve the fish in the box.

Think perfectly placed little tins of sardines, anchovies and smoked oysters, all placed on a board with maybe some cheese, a small bowl of olives and some capers to top it all off.

Looks like you’re in a European bar and haven’t spent a bomb. This is a neat trick and very trendy right now.

Even better, you might already have the cans of fish in the pantry.

Ten Minute Canned Fish Pasta

It’s a trick that I love. This really allows canned fish to do all the work for you. You can use

any canned fish, as long as it’s in oil, and any pasta you have on hand. You can do it in the

the time it takes to cook the pasta and it’s cheap… but it’s still seafood pasta, looks fancy.


● 1 can of sardines in oil

● 1 onion, diced (+ 1 tsp crushed garlic, optional)

● 2 tablespoons of capers

● 2 tablespoons of tomato paste

● lemon zest and juice


Cook pasta according to package instructions.

While the pasta is cooking, heat a pan and pour the sardine oil into the pan. Then use it to cook the onions until they are jammy.

Add lemon zest, capers and garlic (if using) and stir. Stir it through the tomato paste.

Dip the sardines in it and crumble them to make a thick sauce paste.

Mix the cooked pasta with a little lemon juice. Serve hot with the herbs of your choice.

Themed tuna salad

Tuna goes well with a creamy dressing. So it’s as simple as making a dressing that coats your vegetables and fish.

Any greens will work well for this dish, but I like shredded kale.

● shredded cabbage leaves

● a handful of toasted almonds

● 1 small can of tuna, drained and crumbled

● 1 stalk of celery, thinly sliced

Green mayonnaise sauce

● 1 cup of mayonnaise

● 1 teaspoon crushed garlic

● Juice of 1 lemon + zest

● Parsley in a small bunch

● Small handful of fresh basil

● A handful of dill

● Olive oil


Combine your salad ingredients and toss.

Mix all of your dressing ingredients together until green and chopped. Drizzle the salad and mix.


So many salad dressings have anchovies as a secret ingredient. The Caesar salad is well known

for that and this bandage is great on so many things.

● 2 egg yolks

● 5 anchovies

● 1 teaspoon of garlic

● 2 tablespoons of vinegar

● 2 teaspoons of Dijon mustard

● 2 teaspoons of Worcestershire sauce

● 3/4 cup olive oil


Using an immersion blender, mix all the ingredients except the olive oil. Then add the oil in a thin layer

stream while blitzing. You will see it become thick and creamy.

Serve over any salad.

For more recipes and tips from Jane, click here and here.

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