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Cooking with Tinned Fish

Tasty Meals with Sustainable Seafood

Published by Weldon Owen
Distributed by Simon & Schuster

About The Book

Combining the best ingredients, brilliant recipes and top tricks and tips, Bart van Olphen (of Jamie Oliver’s Food Tube Network) demonstrates the versatility of cooking with the ultimate store cupboard staple. Cooking with Tinned Fish takes you from the pantry to the pan with tasty takes on tuna, salmon, mackerel, mussels and more!    

"Bart is my fish hero - this book rocks! I'm off to buy some tinned fish." - Jamie Oliver

Tinned fish is commonly overlooked and likely not given enough credit – it’s delicious, sustainable and just as good as fresh! Tinned Fish combines the best of both worlds: tinned fish and fresh produce. From simple soups and sauces to sandwiches and wholesome meals find over 44 recipes for Tuna, Anchovies, mussels, salmon, mackerel, sardines, crab, cockles and herring:

Tuna: tuna and tomato paste mille-feuilletuna, ailio, bacon and avocado pitta, tacos with fresh tuna salad

Anchovy: anchovies with gnocchi and sage, rib eye steak with anchovy butter, anchovy and olive tart

Mussels: mussel escabèche with roasted peppers, Spanish tomato rice with mussels

Salmon: Salmon tartare, salmon, leek and cream cheese tart, salmon spread,

Mackrel: peking mackerel, mackerel with stir friend vegetables and chili sauce

Sardines: sardines with burrata with roasted vegetables, sardines with confit thyme and tomato

Crab: crab salad with orange and fennel, mushrooms with crab, garlic and Gruyere, plantain, crab and mango chutney

Cockles: coqlade, and zucchini and fennel soup with cockles

Herring: cauliflower panna cotta with kippers, kipper kedgeree

Find these recipes and more in this beautiful and unique cookbook. So stop neglecting the fish in your pantry and start preparing nutritious and fantastic meals with Cooking with Tinned Fish!


Chunky Tuna Mess
Crème Fraiche
3 tins of tuna in water (3 ½ oz/ 100g each), drained and flaked into large pieces
1 carrot, grated
1 jar of pickled onions
1 jar of gherkins in vinegar, cut into chunks
4 sliced of bread, toasted
Handful of watercress
Salt and freshly ground black pepper
*Serves 4
Combine equal quantities of mayonnaise and crème fraiche and season with salt and pepper.
Mix in chunks of tuna, the grated carrot, and pickled onions and gherkins to taste.
Spoon onto the toast and garnish generously with watercress.

About The Author

Product Details

  • Publisher: Weldon Owen (April 12, 2016)
  • Length: 144 pages
  • ISBN13: 9781681880501

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