Got a Can of Sardines? 17 Canned Fish Dinners That Taste Anything but Cheap

That can of fish at the back of your pantry is one of the cheapest, easiest dinners in the store, and most people never open it. Grandma knew better. She kept canned salmon for Friday patties and a can of tuna for the casserole that fed everyone. Today tinned sardines and mackerel are having a real moment too. Fatty fish like these are rich in omega-3 fats, which studies have linked to heart health. Here are the canned fish dinners worth trying this week..

Canned Salmon Cakes, the Grandma Classic

If you grew up with salmon patties on Friday night, this one is pure nostalgia. A can of salmon, an egg and some crackers turn into crispy golden cakes in about 15 minutes. Canned salmon often includes soft, edible bones, which you can mash right in. Serve them with lemon and a quick tartar sauce. Did your family call them patties or croquettes?

You will need: 1 can (14.75 ounces) salmon drained, 1 egg, half cup crushed saltine crackers or breadcrumbs, 2 green onions sliced, 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, pepper, 2 tablespoons oil. Tartar: half cup mayo, 2 tablespoons chopped pickles, lemon.

How to make it: Flake the salmon into a bowl and mash any soft bones. Stir in the egg, crackers, green onions, mayonnaise, mustard, lemon juice and pepper. Shape into 6 patties and chill 10 minutes if you have time. Heat the oil in a cast iron skillet over medium heat and fry the patties 3 to 4 minutes per side until golden. Mix the tartar sauce and serve with lemon wedges.

Sardines on Garlic Toast, the Easiest Canned Fish Dinner

This is the Spanish tapas bar way to eat sardines, and it is the best place to start if you are new to canned fish. Crusty toast gets rubbed with garlic and ripe tomato, then topped with sardines, olive oil and lemon. It is a five minute dinner that tastes like a vacation. Would you try it?

You will need: 1 can sardines in olive oil, 4 slices crusty bread, 1 clove garlic halved, 1 ripe tomato halved, flaky salt, black pepper, lemon wedges, chopped parsley, pinch of chili flakes.

How to make it: Toast or grill the bread until crisp. Rub each slice with the cut garlic, then rub the cut tomato over it so the pulp soaks in. Lay the sardines on top and drizzle with a little of the oil from the can. Finish with salt, pepper, chili flakes, parsley and a squeeze of lemon.

Canned Fish Pasta: Spaghetti With Sardines and Crispy Crumbs

In Sicily, pasta with sardines is a beloved classic, and this pantry version is ready in 20 minutes. The sardines melt into a garlicky, lemony sauce with a little heat, and toasted breadcrumbs on top give you crunch in every bite. Even sardine skeptics usually go back for seconds. This is canned fish at its most comforting.

You will need: 12 ounces spaghetti, 2 cans sardines in olive oil, 4 tablespoons olive oil, 4 cloves garlic sliced, half teaspoon chili flakes, zest and juice of 1 lemon, half cup breadcrumbs, a handful of parsley, salt.

How to make it: Cook the spaghetti in salted water and save 1 cup of pasta water. Toast the breadcrumbs in 1 tablespoon oil until golden and set aside. Warm the rest of the oil with the garlic and chili for 2 minutes. Add the sardines and break them up. Toss in the pasta, lemon zest and juice and a splash of pasta water. Top with parsley and the crispy crumbs.

Spiced Canned Fish Cakes With Tuna

Canned tuna makes wonderful fish cakes too. Mashed potato holds them together, and a little curry powder, chili and fresh herbs make them taste like far more than a pantry meal. Make them ahead and fry them just before dinner. They are great with a crisp salad or tucked into a soft roll with a little mayo.

You will need: 2 cans (5 ounces each) tuna drained, 2 cups mashed potatoes (leftover is perfect), 1 egg, 2 green onions chopped, 1 teaspoon curry powder, half teaspoon chili flakes, 2 tablespoons chopped cilantro, zest of 1 lemon, salt, flour for dusting, 2 tablespoons oil.

How to make it: Mix the tuna, mashed potatoes, egg, green onions, curry powder, chili, cilantro, lemon zest and salt. Shape into 8 small cakes and dust them with flour. Chill 15 minutes. Fry in hot oil over medium heat for 3 minutes per side until crisp and golden. Serve with salad and lemon.

Canned Fish Salad: Tuna and White Beans

This Tuscan style salad is all pantry: a can of tuna, a can of white beans, red onion and a sharp lemon dressing. It is filling enough for dinner, and it gets better after a day in the fridge, so it is perfect for lunch boxes too. Love easy make-ahead salads? Browse our deli salad recipes for more.

You will need: 1 can (5 ounces) tuna in olive oil, 1 can (15 ounces) cannellini beans rinsed, half red onion thinly sliced, 1 cup cherry tomatoes halved, 2 cups arugula or greens, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, salt and pepper, parsley.

How to make it: Whisk the oil, lemon juice, mustard, salt and pepper. Toss the beans, onion and tomatoes in the dressing and let them sit 10 minutes. Add the greens and flake in the tuna with a little of its oil. Toss gently and finish with parsley.

Canned Fish Rice Bowl With Mackerel and Cucumber

In Japan, mackerel over rice is everyday comfort food. Canned mackerel works beautifully here: it is rich, flaky and full of flavor. Pile it on warm rice with crunchy cucumber, a drizzle of soy and a sprinkle of sesame. It costs very little and feels like a takeout bowl. Have you ever tried canned mackerel?

You will need: 1 can mackerel fillets drained, 2 cups cooked rice, 1 cucumber thinly sliced, 1 tablespoon rice vinegar, 2 teaspoons soy sauce, 1 teaspoon sesame oil, 1 green onion sliced, sesame seeds, pickled ginger (optional).

How to make it: Toss the cucumber with the rice vinegar and a pinch of salt and let it sit 5 minutes. Warm the mackerel gently in a pan or the microwave. Divide the rice between two bowls. Top with the mackerel and cucumbers. Drizzle with soy sauce and sesame oil and finish with green onion, sesame seeds and ginger.

The Diner Style Tuna Melt

Is there anything more American than a tuna melt? Creamy tuna salad, sharp cheddar and buttery bread grilled until the cheese stretches. It is the diner lunch that never goes out of style, and you can make it at home for a fraction of the price. Quick poll: tomato slice inside, yes or no?

You will need: 1 can (5 ounces) tuna drained, 3 tablespoons mayonnaise, 1 stalk celery finely chopped, 1 tablespoon pickle relish, 1 teaspoon lemon juice, 4 slices sourdough or rye, 4 slices cheddar, 2 tablespoons butter softened, tomato slices (optional).

How to make it: Mix the tuna, mayonnaise, celery, relish and lemon juice. Butter one side of each slice of bread. Place two slices butter side down in a skillet, add cheese, tuna salad, tomato and more cheese, then top with the other slices butter side up. Cook over medium low heat 3 to 4 minutes per side until golden and melty.

Cheesy Tuna Macaroni Bake

This is a one dish dinner that families on a budget have relied on for generations. Elbow macaroni, canned tuna, peas and a creamy cheese sauce bake together under a golden cheddar top. It feeds six for the price of a fast food meal for two. Leftovers reheat well for lunch the next day.

You will need: 12 ounces elbow macaroni cooked, 2 cans (5 ounces each) tuna drained, 1 cup frozen peas, 2 tablespoons butter, 2 tablespoons flour, 2 cups milk, 1 and a half cups shredded cheddar, half teaspoon garlic powder, salt and pepper, half cup breadcrumbs.

How to make it: Heat the oven to 375F. Melt the butter, whisk in the flour, then the milk and cook until thick. Stir in 1 cup cheddar, garlic powder, salt and pepper. Fold in the macaroni, tuna and peas and spread in a baking dish. Top with the rest of the cheese and the breadcrumbs. Bake 20 to 25 minutes until bubbly.

Salmon Fried Rice in 15 Minutes

Day old rice plus a can of salmon is one of the fastest dinners you can make. The salmon gets crispy in spots in the hot pan, and eggs, peas and soy sauce make it taste like your favorite takeout. Clean out the vegetable drawer while you are at it. Canned fish has never tasted so good with chopsticks.

You will need: 3 cups cold cooked rice, 1 can (6 ounces) salmon drained and flaked, 2 eggs beaten, 1 cup frozen peas and carrots, 3 green onions sliced, 2 cloves garlic, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 2 tablespoons oil.

How to make it: Heat 1 tablespoon oil in a large skillet over high heat. Scramble the eggs quickly and move them to a plate. Add the rest of the oil, the garlic and the vegetables and cook 2 minutes. Add the rice and press it into the pan for 2 minutes to crisp. Stir in the salmon, soy sauce, sesame oil, eggs and green onions.

Lighter Tuna Noodle Bake

The church potluck tuna noodle casserole gets a fresher update here. A light homemade sauce made with milk and a little Greek yogurt replaces the canned soup, and lots of peas and mushrooms add color. It still has that creamy, cozy taste you remember, with a crunchy topping. Who brought the tuna casserole in your family?

You will need: 8 ounces egg noodles, 2 cans (5 ounces each) tuna drained, 1 tablespoon butter, 8 ounces mushrooms sliced, 1 small onion chopped, 2 tablespoons flour, 2 cups milk, half cup plain Greek yogurt, 1 cup peas, 1 cup shredded cheddar, half cup panko.

How to make it: Heat the oven to 375F and cook the noodles. Cook the mushrooms and onion in butter until soft. Stir in the flour, then the milk, and simmer until thick. Off the heat, stir in the yogurt, peas, tuna and noodles. Spread in a baking dish, top with cheddar and panko and bake 20 minutes.

Mild Canned Fish Curry With Mackerel and Tomato

Fish curry is a weeknight staple in many parts of the world, and canned mackerel makes it quick. The fish simmers just a few minutes in a gentle tomato and coconut sauce, so it stays in big tender flakes. Keep the spice mild for kids and add chili at the table for the grown ups. Serve with rice to soak up the sauce.

You will need: 2 cans mackerel drained, 1 tablespoon oil, 1 onion chopped, 3 cloves garlic, 1 tablespoon grated ginger, 2 teaspoons mild curry powder, 1 can (14 ounces) diced tomatoes, 1 cup coconut milk, salt, lime, cilantro, cooked rice.

How to make it: Cook the onion in oil until soft, then add the garlic, ginger and curry powder for 1 minute. Add the tomatoes and coconut milk and simmer 10 minutes. Add the mackerel in large pieces and simmer 3 to 4 minutes without stirring too much. Season with salt and lime and top with cilantro. Serve over rice.

Sardine Pasta Puttanesca

Puttanesca is the famous Italian pantry pasta of tomatoes, olives, capers and garlic. Usually it uses anchovies, but sardines make it heartier and turn it into a full dinner. Everything comes from a can or a jar, so you can make it any night of the week. It is bold, salty and very satisfying.

You will need: 12 ounces spaghetti, 2 tablespoons olive oil, 3 cloves garlic, half teaspoon chili flakes, 1 can (28 ounces) crushed tomatoes, half cup pitted olives chopped, 2 tablespoons capers, 1 can sardines drained, parsley, Parmesan.

How to make it: Cook the pasta. Warm the oil, garlic and chili for 1 minute. Add the tomatoes, olives and capers and simmer 10 minutes. Break the sardines into chunks and stir them in for 2 minutes. Toss with the pasta and a splash of pasta water. Finish with parsley and grated Parmesan.

Creamy Canned Salmon Chowder

A bowl of chowder on a cold night is pure comfort, and this one starts with a can of salmon. Potatoes, corn and onions simmer in a creamy broth, then the salmon goes in at the end. It tastes like a seaside restaurant soup but costs a few dollars to make. Serve it with crusty bread or oyster crackers.

You will need: 2 tablespoons butter, 1 onion chopped, 2 stalks celery chopped, 3 potatoes diced, 3 cups chicken or fish broth, 1 cup corn, 1 can (14.75 ounces) salmon drained and flaked, 1 cup half and half, 1 teaspoon dried dill, salt and pepper.

How to make it: Melt the butter and cook the onion and celery for 5 minutes. Add the potatoes and broth and simmer 15 minutes until tender. Mash a few potatoes against the pot to thicken it. Add the corn, salmon, half and half and dill and heat gently for 5 minutes without boiling. Season and serve.

Tuna Stuffed Baked Potatoes

Twice baked potatoes become a full dinner when you mix canned tuna into the filling. The skins get crispy, the inside is creamy with cheese and green onion, and every bite has protein. Kids love building their own. This is a smart way to turn a few cheap potatoes and one can of fish into dinner for four.

You will need: 4 russet potatoes, 1 can (5 ounces) tuna drained, half cup sour cream, 2 tablespoons butter, 1 cup shredded cheddar, 2 green onions sliced, salt and pepper, paprika.

How to make it: Bake the potatoes at 400F for 50 to 60 minutes until tender. Cut them in half and scoop the insides into a bowl, leaving a thin shell. Mash with the sour cream, butter, half the cheese, the tuna, green onions, salt and pepper. Fill the skins, top with the rest of the cheese and paprika and bake 15 minutes more.

Tuna Nicoise Plate

The French Nicoise salad is basically a beautiful way to eat canned fish. Tender green beans, soft boiled eggs, potatoes, olives and tuna come together on one big plate with a mustard dressing. It is a no-cook dinner except for a quick boil. Make it on a warm evening or anytime you want something light but filling.

You will need: 2 cans (5 ounces each) tuna in olive oil, 8 small potatoes, 2 cups green beans trimmed, 4 eggs, 1 cup cherry tomatoes, half cup olives, lettuce leaves. Dressing: 4 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, salt and pepper.

How to make it: Boil the potatoes until tender, adding the green beans for the last 3 minutes, then drain and cool. Boil the eggs for 7 minutes and halve them. Arrange the lettuce, potatoes, beans, tomatoes, olives, eggs and tuna on a platter. Whisk the dressing and drizzle it over everything.

Lemon Garlic Tuna Linguine

When the fridge is nearly empty, this is the dinner that saves the night. Good tuna packed in olive oil, garlic, lemon and parsley turn a box of linguine into something that tastes restaurant worthy. It is ready in the time it takes to boil the pasta. Add a handful of spinach or peas if you have them.

You will need: 12 ounces linguine, 2 cans (5 ounces each) tuna in olive oil, 3 tablespoons olive oil, 3 cloves garlic sliced, zest and juice of 1 lemon, half teaspoon chili flakes, handful of parsley, salt and pepper, Parmesan (optional).

How to make it: Cook the pasta and save a cup of the water. Warm the olive oil with the garlic and chili until fragrant. Add the tuna with its oil and break it up. Toss in the pasta, lemon zest and juice and enough pasta water to make it glossy. Finish with parsley, pepper and Parmesan.

How to Pick Good Canned Fish at the Store

Ready to stock up on canned fish? Look for sardines packed in olive oil for the richest taste, and try both skinless boneless and whole styles to see which you like. Keep a few tins, crackers and lemons on hand and you always have a snack board or a quick dinner ready. Which canned fish dinner are you making first? Tell us in the comments.

You will need: 1 can sardines in olive oil, crackers or toasted bread, 1 lemon, a few pickles or olives, mustard, sliced radishes or cucumber, flaky salt.

How to make it: Open the tin and set it on a board with the crackers. Add lemon wedges, pickles, olives, a spoonful of mustard and the sliced vegetables. Sprinkle the fish with flaky salt and a squeeze of lemon and let everyone build their own bites.