Mediterranean dishes are famous for the fact that they usually require very few ingredients to prepare, these products are quite affordable, and very little time is required to prepare the dish.
Canned tuna sauce is one of the dishes of Cretan cuisine, which is prepared very often in Cretan families, and it is also a popular dish on restaurant menus. To some extent, this is a variation of Italian pasta with tuna or salmon, only this dish uses canned fish in its own juice.
Tuna dip is usually served with various types of pasta. The dish turns out light, satisfying and very tasty.
We will prepare all the products according to the list. I will be serving the sauce with spaghetti, so I have that in the ingredients as well.
Peel the onion and cut into small cubes. Melt all the butter in a frying pan and fry the onion until soft.
Pour the cream into the pan and simmer for 3-4 minutes.
Cut the sun-dried tomatoes into small cubes, place them in a frying pan and simmer all the ingredients for about 10 minutes until the tomatoes become soft and impart their sourness to the gravy.
You can add your favorite spices to the gravy; I prefer to add only nutmeg.
Place the canned tuna in the pan along with the liquid.
Simmer the canned tuna sauce for another 5 minutes to warm up the tuna pieces. You can mash the tuna pieces with a fork, or you can leave the fillet in pieces - it's at your discretion. We taste the gravy for salt; usually the tuna is quite salty. Chop the parsley and basil very finely and add to the gravy. Remove the gravy from the heat.
Boil any pasta. Mix them with the gravy.
Add pitted olives, cut into rings.
Bon appetit!
Agree that any porridge, no matter how tasty it is cooked, will be much tastier with gravy. Or - they are also good with similar additives.
In today's selection we have new ideas for making sauces and gravies.
Sour cream sauce with mushrooms
This sauce is perfect for any side dish. For example, with pasta or buckwheat and any crumbly porridge.
Required: 200 g canned champignons, 200 g sour cream, 1 onion, salt, ground black pepper, vegetable oil to taste.
Finely chop the onion and lightly fry in vegetable oil.
Drain the liquid from the champignons and add to the onion, also fry a little.
Then add sour cream, salt and pepper to taste. Simmer for a few more minutes.
Pasta sauce
For this gravy, you can use everything you have in the house, and you can prepare it even in moments of crisis for the family. Therefore, the number of products, as well as their set, can be very diverse.
Finely chop the onion, cut the carrots into small cubes. Sauté until half cooked. Then add a tablespoon of tomato paste, a little water and flour. Mix well so that there are no lumps, and then add minced meat (meat, chicken or fish). Salt and pepper to taste, add a bay leaf and simmer a little.
Place the finished sauce on the boiled pasta and serve.
Of course, this sauce is suitable not only for pasta.
very popular. And mushrooms for such additives can be fresh, canned, salted or pickled.
Pasta with mushroom sauce
Required: 200-300 g of champignons, 200 g of cream or sour cream, olive oil, salt and ground black pepper to taste and, of course, fettuccine pasta.
Prepare the sauce: wash the champignons, cut into thin slices, fry in olive oil, add cream and simmer until thickened, salt and pepper to taste, add salad herbs (to taste).
Boil the pasta in boiling salted water with olive oil until tender. Drain the finished pasta in a colander, but do not rinse. Let the water drain, then add the pasta to the sauce and heat through.
When serving, sprinkle with cheese.
Gravy with chum salmon
Fry the onion in butter until golden brown. 2-3 tablespoons of sour cream and 1 tbsp. Grind a spoonful of flour well in a mug, dilute half the mug with cold water. Add the resulting mixture to the onion, add salt to taste, cook for 10 minutes. Then pour the resulting sauce over the fried chum salmon pieces and simmer for another 5 minutes. Before turning off, add finely chopped greens.
This gravy can be prepared not only with chum salmon, but also with any other fish, both noble and not so noble, adding various ingredients to your taste. For example, like this:
Gravy with fish
Cut the fish fillet into small pieces and fry in vegetable oil. Separately, fry finely chopped onions and carrots, grated on a coarse grater. Add a couple of finely chopped tomatoes to the carrots and onions (you can use tomato paste instead of tomatoes) and 2-3 cloves of chopped garlic. Salt and pepper to taste. At the end of cooking, add chopped herbs. Pour the prepared mixture over the fish, stir and serve with porridge or pasta.
Instead of tomato paste, the gravy can be seasoned with sour cream or mayonnaise mixed with boiled water in a 1:1 ratio. If you want the gravy thicker, add a little flour. It turns out delicious either way.
The easiest option is to make gravy from a mixture of frozen vegetables.
You need to take a Hawaiian or Mexican mixture, heat it in a frying pan in a small amount of vegetable oil, and then, if desired, add tomato paste, tomato puree or sour cream, simmer a little and season to taste.
Canned Tomato Sauce
Chop the canned tomatoes, removing the skins.
Option #1
Fry finely chopped onions a little in a frying pan in vegetable oil, add chopped tomatoes, salt and pepper to taste and simmer until tender. If desired, you can add chopped garlic and chopped herbs to the sauce.
Option No. 2
Mix crushed canned tomatoes with raw chopped onions, several cloves of crushed garlic and chopped herbs.
A similar tomato sauce can be made from fresh tomatoes.
Tomato cheese sauce
This sauce will perfectly complement poultry and meat dishes.
Required: 1 can of canned tomatoes, 150 g of processed cheese, 1 bell pepper, dry or fresh herbs, garlic, red pepper, salt and ground black pepper to taste.
Bake the sweet pepper in the oven, remove the skin and seeds and chop. Also chop canned tomatoes. Transfer to a saucepan. Salt and pepper to taste. Add a few cloves of chopped garlic and dry parsley and dill (if the greens are fresh, they are added at the end of cooking). As soon as it starts to boil, add grated processed cheese. Cook over medium heat until the cheese is completely melted, stirring constantly.
If recipes call for “canned tomatoes,” it is best to use tomatoes prepared without vinegar.
Sauce for cutlets
Required: 600 ml water, 2-3 tbsp. spoons of tomato paste, 1 onion, 2-3 cloves of garlic, 1 bunch of cilantro, a quarter teaspoon of khmeli-suneli, 1 teaspoon of sugar.
Cut the onion into quarter rings and fry in the same frying pan in which the cutlets were fried. Dilute tomato paste with water and add to fried onions. Boil. Add crushed garlic. Add sugar and suneli hops, salt to taste. Season with chopped herbs and stir.
Serve the sauce in a gravy boat. Or you can put the cutlets in a frying pan, pour sauce on them and bake in the oven.
This sauce is suitable for cutlets and meatballs, as well as steaks.
Garlic-soy sauce “Spicy”
This aromatic sauce complements any dish; it is good for potatoes and cereals, pasta, meat, fish, and poultry.
Required: 5 cloves of garlic, 4 tbsp. spoons of vegetable oil, 3 tbsp. spoons of soy sauce, salt, ground black pepper to taste.
Chop the garlic using a knife (this way the taste of garlic in the sauce is more aromatic than if you chop it through a press).
Transfer to a serving container, add salt and pepper (other spices to your taste). Pour in oil and stir. Add soy sauce, stir a little.
Squid sauce
This delicious sauce, which can be served over either pasta or cereal, can be made with either canned or raw squid.
Option #1
It’s better to buy processed squid carcasses; there’s a lot less fuss with them.
Defrost, rinse and cut into rings or strips (as you like), put them in a frying pan with a small amount of vegetable oil, add a little water and simmer for 3-4 minutes, add salt and pepper to taste, then add grated cheese and, stirring, bring until ready, that is, until the cheese melts.
If the sauce is made from canned squid, they need to be chopped and heated in their own juice, diluted a little with water, and then add cheese.
Option No. 2
Cut the onion into half rings and sauté in vegetable oil. Cut one small carrot into thin strips and add to the onion, simmer everything together, add salt and pepper to taste, and then add the squid.
Bon appetit!
This recipe with canned fish is quite inexpensive, I love canned fish, like mackerel, sardines, but I don’t really like it that way, but with the prepared sauce and even as an addition to mashed potatoes, it’s an overall wonderful combination.
Let's start by preparing the puree. To do this, we peel the potatoes, for mashed potatoes I choose crumbly varieties of potatoes and one onion, cut them into cubes, pour water so that they completely cover the potatoes and put them on fire.
I boil the potatoes until tender; if they are crumbly potatoes, they boil for about 20 minutes. Then I drain all the water,
and crush the potatoes with a potato masher. Then I add sour cream and crush it a little more with a masher.
After this, I add butter, salt and dried dill to the potatoes.
The most delicate mashed potatoes are ready. What I like about it is that you can eat it without anything, it’s very tasty.
Now let's prepare the sauce from canned fish. Here you can vary the fish you like, I have canned sardine.
In a frying pan, saute the pre-peeled and diced onion in vegetable oil.
We also send finely chopped bell pepper here.
We grate the carrots on a fine grater and also add them to the frying pan, sauté everything lightly, then add a spoonful of tomato and mix
and add a tablespoon of wheat flour. The consistency thickens and you can add 100 grams of any broth to dilute it a little and canned fish, mix well and leave to simmer slightly for about 5 minutes.
Did the manufacturers of canned fish, when releasing ready-to-eat products, think that over time it would be possible to prepare many delicious dishes from this product? Recipes from canned fish save maximum time and money; they make wonderful first courses, wonderful appetizers and salads, amazing casseroles and pies, tender cutlets and pates.
The price of canned fish is quite affordable for every citizen, and the quality is superior to many semi-finished products, since they do not contain soy and other additives harmful to the body.
The most important thing that seduces you about these recipes is their simplicity and speed. You won’t prepare recipes from canned fish every day, but when you don’t have time for an elaborate dinner or sudden dear guests appear on the doorstep, our recipes will come in handy more than ever.
Omelette with sardines and vegetables
Ingredients:
1 can of sardines in oil,
5-6 eggs,
1 sweet pepper,
1 onion,
green onions, salt, pepper, butter - to taste.
Preparation:
Finely chop the onion and fry it in butter for 1-2 minutes, then add the finely diced pepper and fry for another 5-7 minutes. Drain the oil from the can of sardines, mash the fish a little with a fork and add to the vegetables, add finely chopped green onions, stir and heat the resulting mass for 1-2 minutes under the lid. Beat the eggs with salt and pour them into the pan, pepper and cook for 5-7 minutes over low heat, covered, until thickened.
Ingredients:
1 large thin pita bread,
1 can of canned fish (sardine, saury, tuna or pink salmon),
1 processed cheese,
2 boiled eggs,
1 cucumber
1 bunch of dill,
2 tbsp. mayonnaise.
Preparation:
Grate the eggs on a fine grater. Grate the processed cheese using the same grater. Mix eggs with cheese and add chopped garlic and mayonnaise to the resulting mass. Stir until smooth. Spread this mixture onto the pita bread, moving 4-5 cm from the edge. Grate the cucumber on a fine grater and squeeze out excess water. Then spread the cucumber mixture over the layer of eggs and cheese curds with herbs. Mash the canned fish with a fork, without draining the oil, and place them evenly on the cucumber layer. Tuck in the sides of the pita bread, then roll it into a tight roll and wrap it in cling film. It is best to cut the finished roll without removing the film.
Canned fish snack
Ingredients:
1 can of canned fish (sprats or sardines),
250 g round rice,
3 eggs,
75 g breadcrumbs,
75 g flour,
100 g hard cheese,
50 g butter,
1 bunch of green onions,
salt - to taste.
Preparation:
Boil water in a saucepan, salt it and add rice without rinsing. Let the water boil again, then reduce the heat to medium and cook the rice for 10 minutes. Grate the cheese on a coarse grater, place the finished rice in a bowl, add butter, half the grated cheese and 2 eggs, stir until smooth and let cool. Chop the onion. Mash sardines or sprats with a fork, add onion and remaining cheese and mix. Now take a portion of the rice mass the size of a medium-sized egg, mash it into a flat cake, and place 1 tsp in the center. fish filling and form into a ball. Place the flour, beaten egg and breadcrumbs into separate containers. Roll the resulting balls first in flour, then in egg and breadcrumbs and fry in hot oil until golden brown. Place the finished balls on paper towels to absorb excess oil.
Jellied canned fish
Ingredients:
1 can of sardines or sprats,
2 chicken flavored bouillon cubes
1 sachet of gelatin,
1 liter of boiled water,
1 boiled egg,
1 carrot,
greenery.
Preparation:
Carefully place the fish in glass portioned salad bowls, garnish with chopped eggs, carrots, and herbs. Pour water into the pan (reserve ½ cup to dissolve the gelatin), add bouillon cubes, butter and canned juice, bring to a boil and pour in the soaked gelatin. Mix everything thoroughly and pour the prepared broth into salad bowls with fish. Allow the finished dish time to harden.
Snack salad with canned fish “Dandelion”
Ingredients:
1 can of canned fish in oil (saury, sardine, mackerel, herring),
4 boiled eggs,
250 g crackers,
1 onion,
mayonnaise.
Preparation:
You can use store-bought crackers, or you can make them at home. Take a white loaf, cut off the crusts and cut into 1.5 cm cubes. Fry them in a dry frying pan or simply dry the cubes in the oven. Place the salad in layers on a flat dish. First, make a mesh of mayonnaise on the bottom of the plate, place a layer of crackers on top, and again a mesh of mayonnaise on top. Mash the canned fish with a fork along with the butter, add chopped onion to it and place it in the next layer, on top of which again make a mesh of mayonnaise. Peel the eggs, separate the whites from the yolks and grate separately. Place the next layer of egg whites and cover with mayonnaise. Decorate the salad with yolks and herbs.
Cod liver salad with rice
Ingredients:
1 can of cod liver,
180 g rice,
4 cherry tomatoes,
200 g onions,
3 boiled eggs,
100 g canned peas,
3 pickled cucumbers,
60 g lettuce,
greens, salt, pepper - to taste.
Preparation:
Cook the washed rice in salted water until tender. Drain in a colander and let cool. Cut the vegetables: onions into rings, cucumbers into slices, lettuce into strips. Finely chop the cod liver, add rice, green peas, vegetables and eggs cut into small pieces. Season the salad with the remaining cod liver oil, salt and pepper, add herbs and mix gently. Place the prepared salad in a heap on a dish and garnish it with lettuce leaves, slices of tomatoes and eggs.
Canned fish soup with vegetables
Ingredients:
1 can of tuna,
a small head of cauliflower,
4-5 cloves of garlic,
1 leek,
1 yellow bell pepper,
green onions, dill,
vegetable oil, salt, pepper.
Preparation:
Disassemble the cauliflower into small florets, place in salted water and cook for 5-7 minutes, then place in a heated frying pan. Add a little vegetable oil, finely chopped garlic and fry for 10 minutes. Then place the contents of the frying pan into boiling water, and in the same oil lightly fry the leeks cut into rings and finely chopped green onions and also place in the pan. Cut the sweet pepper into small cubes, add to the broth, add salt and pepper to taste and let the fish soup simmer over low heat for 10-15 minutes, then add the canned food, turn off the stove and let the finished dish brew under a closed lid. Before serving, add chopped dill to the soup.
Rassolnik with canned fish
Ingredients:
1 can of canned fish with added oil (saury, salmon, chum salmon or others),
2 liters of water,
1 carrot,
1 onion,
2 tbsp. chopped celery or parsley root
2 potatoes,
2 tbsp. rice,
2 pickled cucumbers,
herbs, vegetable oil, salt, pepper, bay leaf - to taste.
Preparation:
Cut the pickled cucumbers into slices or strips, place in a deep frying pan, pour in ½ cup. water, bring to a boil and simmer for 10-12 minutes. Chop the onion and carrots and fry in oil along with celery or parsley root. Remove large bones from canned fish, save the liquid from the can, and cut the fish into small pieces or separate with a fork. Place diced potatoes and washed rice into boiling water and cook for 10-12 minutes. Then add stewed cucumbers, fried vegetables and cook for 5-7 minutes. After this, put the canned fish into the pan along with the liquid from the can, add bay leaf, chopped herbs, salt and cook for another 5-7 minutes. When serving, add sour cream and, if desired, a thin slice of lemon to the plate with pickle sauce.
Cabbage soup from canned fish
Ingredients (for a 3L pan):
2 cans of mackerel in oil,
300 g cabbage,
2 carrots,
2 onions,
7-8 potato tubers,
4 tbsp. tomato paste,
greens, bay leaf, vegetable oil, salt - to taste.
Preparation:
Chop the cabbage, grate the carrots, finely chop the onion and fry everything for 20 minutes in vegetable oil. Pour water into a saucepan, bring to a boil and place in it the prepared fry, canned fish and diced potatoes. Add tomato paste, bay leaf, salt to taste and cook until the potatoes are ready for 15-20 minutes. Serve fish soup at the table, garnish with herbs and add 1 tbsp to each serving. sour cream.
Ingredients:
1 can of canned fish in oil,
1 onion,
1 carrot,
2 pickled cucumbers,
30 g olives and black olives,
vegetable oil, salt, black and red ground pepper - to taste.
Preparation:
Chop the onions and carrots into thin strips and fry in vegetable oil until soft. Also chop the cucumbers into strips and simmer in a small amount of water until soft, then add onions and carrots, tomato paste and simmer over low heat for another 3-5 minutes. Then dilute with boiling water to the desired thickness of the soup (1-1.5 l), bring to a boil, add salt and pepper to taste and cook for 2-3 minutes. Cut the canned fish into small pieces, remove the bones and put them in the soup, add the olives cut into slices and cook for another 2-3 minutes. Before serving, you can add lemon juice, chopped dill or parsley to the hodgepodge.
Canned fish casserole
Ingredients:
2 cans of canned fish in tomato sauce,
500 g pasta,
4 tbsp. grated cheese
2 tbsp. melted butter,
greens - to taste.
Preparation:
Boil the pasta in salted water until tender, drain in a colander and rinse with hot water. Remove all bones from the fish, thinly slice the fish fillet and mix with tomato sauce. Grease a baking dish with oil and place pasta in the first layer, canned food in the second, and pasta again in the third. Sprinkle with grated cheese, place in a preheated oven and bake until golden brown.
Pie with canned fish
Ingredients:
500 g puff pastry dough,
2 cans of saury or sardines in oil,
5 potatoes,
2-3 eggs,
100 g hard cheese,
salt, herbs - to taste.
Preparation:
Cut the peeled potatoes into thin slices and cook in salted boiling water for 3-5 minutes. Then drain the water and cool the potatoes. Transfer the fish from the jar to a deep plate and mash with a fork. Now prepare the filling for the pie. To do this, beat the eggs with a pinch of salt, add finely grated cheese to them and mix. Thaw the puff pastry at room temperature, roll it out a little with a rolling pin and place it in a greased baking dish, forming sides. Place canned fish evenly on the dough, place potato mugs on top in the form of scales. Pour the prepared egg-cheese filling over the pie and sprinkle with fresh herbs. Fold the sides of the dough towards the center, place the pie in an oven preheated to 180ºC and bake for 40 minutes until golden brown.
Fish “cake” on waffle cakes
Ingredients:
2 cans of canned fish in oil,
100 g mayonnaise,
1 bunch of parsley and dill.
For the cheese cream:
200 g grated cheese,
2 cloves of garlic,
100 g mayonnaise.
For decoration:
parsley,
radish,
cranberries.
Preparation:
Wash and dry the greens, leave a few sprigs of parsley whole, finely chop the rest of the greens. Drain the oil from the canned food, place the fish on a plate and remove the bones. Mash the fillet with a fork, add a little herbs, mayonnaise and mix. Set aside some of the cheese for decoration, and add garlic squeezed through a press and mayonnaise to the rest of the cheese and mix. Place the waffle cake on a flat dish, evenly distribute some of the fish filling over it, cover with the second cake, press lightly and brush with cheese cream. Then repeat the layers. Sprinkle with the remaining grated cheese, garnish with herbs, circles and “flowers” of radish and parsley sprigs.
Pizza with canned fish
Ingredients:
300 g flour,
15 g yeast,
100 ml water,
50 g margarine,
1 egg,
3-4 tomatoes,
50 g cheese,
1 can of canned fish,
1 clove of garlic,
basil, salt - to taste.
Preparation:
Mix flour with yeast, add a little water, salt, knead the dough and put it in a warm place for 1 hour. After this, beat the egg into it, add margarine and knead well. Sprinkle a little flour on the table and roll out the dough with a rolling pin to a thickness of 7-8 mm. Form a small edge along the edge. Scald the tomatoes with boiling water, carefully remove the skin and cut into slices. Mash the fish thoroughly with a fork, then mix with chopped tomatoes, garlic and basil until smooth. Place the resulting filling on the dough. Grate the cheese and sprinkle it on the pizza. Place the pizza on a greased baking sheet, place in the oven and bake at 180-200ºC for 20-25 minutes.
And that’s not all canned fish recipes! Look for interesting recipes on the pages of our website and surprise your family and friends!
Larisa Shuftaykina
Spaghetti with canned fish sauce - we saw this inexpensive recipe on a package of spaghetti we bought. The recipe seemed very simple to us, so we decided to try it. I must say that it didn’t turn out too bad. It is better to take canned fish with tuna in oil. It is better to choose spaghetti of category A - it should be indicated on the packaging that such spaghetti has the least calories, since less flour is added to them.
Ingredients for 4 servings:
1) spaghetti - 250 grams,
2) canned fish - 2 cans,
3) onions - 1 pc.,
4) salt, favorite spices - to taste,
5) vegetable oil - for frying.
1. Pour about 2.5 liters of water into a saucepan, add salt (1 level teaspoon of salt) and bring to a boil, covering with a lid (so that the water boils faster).
2. In the meantime, cut the onion into thin half rings and fry them in vegetable oil in a frying pan until golden brown.
3. Then chop the canned fish with a fork and add them to the onion, fry for another 7 minutes - the sauce is ready!
4. Gradually place the spaghetti in boiling water, immediately stir and cook, stirring occasionally over medium heat for an average of 15 minutes, depending on how thick the spaghetti is and what time is indicated on the package.
5. Now drain the broth from the spaghetti, use a colander to rinse them in cold running water and fry in a frying pan greased with vegetable oil for 10 minutes. Taste for salt and add your favorite spices.
