15 Chefs Share Their Favorite Ways to Use Canned Seafood

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It's time to think beyond tuna sandwiches.

I've always had a soft spot for canned tuna. My favorite actually isn't even in a can! I love the Starkist pouches best, and always have them in my pantry. I like to make a crostini using tuna from the pouch and dressing it up a little bit with lemon aioli, fried capers, and a little bit of lemon zest. This appetizer is in heavy rotation whenever I host a dinner party.”“Canned wild Alaska salmon.

, which I eat at home on a simple Kneipp bread. Though I can usually find it here in the States, I have my father bring cans to me from Norway because it makes him happy to do so.”"Spanish canned seafood conservas are amazing! They are like opening up sunken treasures of umami. I like to use them to make an assortment of tartines in the summer while grilling.

brand from Portugal, which has a range of canned tunas that we like to use for a classic tuna sandwich with a kick, or a cold tuna pasta salad as a side dish.Pair with homemade garlic toasts "Spanish sardines on top of toasted bread that was lightly rubbed with garlic and topped with fresh extra-virgin olive oil and parsley. Delicious."“Brown anchovies cured in salt and oil are a great way to elevate a dish. By themselves, they can be chopped finely and added as a finishing seasoning to flatbreads, salads, or sandwiches. They can also be added to a dish like pasta, soups, or braises at the beginning of cooking.

“I really like the brininess of canned sardines. They have a salty, fermented flavor to them that can be used in a variety of ways. They’re a great alternative protein option for avocado toast—served on sourdough with guacamole and topped with an over-easy egg with heirloom tomato slices and a drizzle of oil.”


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From the headline, I thought BeyondMeat had a new faux tuna. 🤣

German herring salad

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