Tinned fish the new date night craze

It’s the cheap staple that has gone fancy – tinned fish is having a moment in the sun. Why?

Well, it’s fun, it’s good for you and it’s a cheap way to make something look a little bit luxe if you know a few tricks.

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

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Sea-cuterie

We love a good nibbles board or charcuterie. But what if we made one just for the tinned fish lovers? It’s really simple and the fun comes when you can still serve the fish in the tin.

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

It looks like you’re in a European bar, and you haven’t spent a bomb. It’s a neat trick and one that is so very on-trend right now.

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

Ten-minute tinned fish pasta

This is a trick that I just love. It really lets the tinned fish do all the work for you. You can use any tinned fish, as long as it’s in oil, and any pasta you have on hand. You can make it in the time it takes to cook the pasta and it’s cheap… but it’s still seafood pasta, which feels luxurious.

Ingredients:

● 1 x Tin sardines in oil

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

● 2 tablespoons capers

● 2 tablespoons of tomato paste

● lemon rinse and juice

Method:

Cook the pasta asper the packet instructions.

While the pasta is cooking, heat a frying pan and drain the sardine oil into the pan. Then use it to cook down the onions until jammy.

Add in the lemon rinse, capers and garlic (if using) and stir through. Then stir through the tomato paste.

Drop in the sardines and break them up to make a thick sauce paste.

Toss the cooked pasta through with a little lemon juice. Serve hot topped with any herbs you like.

Tuna salad on a theme

Tuna works well with a creamy dressing. So it’s as simple as making a dressing that works to coat your veggies and your fish.

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

● shredded kale leaves

● a handful of toasted almonds

● 1 small tin tuna, drained and flaked

● 1 stalk of celery, finely sliced

Green mayo dressing

● 1 cup mayonnaise

● 1 tsp crushed garlic

● Juice of 1 lemon + rinse

● Small bunch parsley

● Small handful of fresh basil

● Handful of dill

● Olive oil

Method:

Mix your salad ingredients together and toast.

Blitz all your dressing ingredients up until green and chopped. Drizzle over the salad and toast.

Salad dressing

So many salad dressings have anchovies as a secret ingredient. Caesar salad is well known for this and this dressing is great for so many things.

● 2 egg yolks

● 5 anchovies

● 1 tsp garlic

● 2 tablespoons vinegar

● 2 tsp Dijon mustard

● 2 tsp Worcestershire sauce

● 3/4 cup olive oil

Method:

Using a stick blender, combine all ingredients except olive oil. Then add the oil in a thin stream while blitzing. You will see it goes thick and creamy.

Serve on any salad.

For more of Jane’s recipes and tips, click here and here.

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