What to do with all the canned fish from the pandemic? Recipes with canned fish.

Tuna pizza base does not require flour or yeast. Instead, the batter is made from canned tuna, eggs, almond flour, Parmesan, and sea salt and pepper. dpa

Did you also know this: at the beginning of the corona pandemic, many people stocked up on non-perishable food. Tuna fish, fish in tomato sauce, fish in mustard sauce, fish with dill. Canned fish last forever and are still kept in cupboards in many places. Time to use them as creatively as possible and thus make room for fresh accessories. So that the fish does not always end up on the bread, here are some ideas for pizzas, dips or delicious pancakes.

Whether tuna, herring fillet or sardines in oil: in 2020, Germans bought more canned fish than ever before. The fish information center even talked about “extreme purchases” due to the corona pandemic. If you want to use up the stock right away, you can rely on unusual recipes and experiment with various preparation options.

Crunchy pizza – even low carb without flour

For example, pizza with tuna base. Author Su Vössing presents them in her book “My healthy kitchen for every day”. The base is made from two cans of tuna, egg, almond flour, grated parmesan, sea salt and pepper. Drain and squeeze the canned tuna, add two eggs and two tablespoons of almond flour. Mix everything into a homogeneous mass.

Also read: Delicious Mushroom and Broccoli Casserole: This delicious dish may become your new favorite recipe >>

The tuna mass produced in the mixer is placed on a baking sheet covered with baking paper and shaped into a pizza base. It is pre-baked in the oven while a topping of tomato sauce, avocado slices, peas and cherry tomatoes is made. At the end, the pizza and toppings go back into the oven and can then be served.

Pizza without flour and yeast

Can this pizza also convince fans of the traditional dough version? “Classic pizza can’t be compared to this,” says Su Vössing. “The taste of tuna pizza is surprisingly subtle, crispy on the outside and creamy on the inside. I think they are great.” One advantage of the dish: “No flour or yeast is used in this recipe,” says the chef. The proportion of carbohydrates is therefore low. “That makes it the perfect evening pizza.”

Also read: Quick, healthy and super easy: these pastas with roasted broccoli are a must-try >>


Baguette with tuna and onion. It’s quick, tastes good.

Tuna cream with cauliflower or potatoes

As another possible way to use tuna stocks, Su Vössing recommends tuna-linseed cream, which according to her recipe goes well with breaded cauliflower. With a blender, tuna is mixed with honey mustard, milk, vegetable oil, cold-pressed flaxseed oil, flaxseeds, chopped parsley, sea salt and pepper.

“Cream is the perfect lubricant,” says the expert. “It tastes great with broccoli, as a dip with vegetable sticks, small jacket potatoes and fried chicken.” The dip is also variable and suitable for other canned fish in the pantry: “I can take sardines, mackerel. , Kiel sprat and Present herring as a good alternative to tuna,” says Su Vössing.

Quick fish fritters

A dish that is sure to be enjoyed by the whole family: fish fries on tomato rice from the book Express for the Family by Dagmar von Cramm and Inga Pfannebecker. For fritters, tuna is minced with a fork in a bowl with juice, then curd, egg and breadcrumbs are added. Then add finely chopped onion and season with salt and pepper. You can form balls from this mixture, which you can roll in breadcrumbs and then flatten and fry until crispy in a pan.

Not only do they taste good – as suggested in the recipe – with tomato rice. “Pancakes are also perfect with potato or mixed salad, mashed potatoes and carrots or fried potatoes,” says Dagmar von Cramm. He recommends paying attention to the quality of all kinds of preserves: “There are big differences here, especially with tuna or sardines,” says the nutritionist. “The best properties are made with olive oil.”

Oven-baked tuna baguette

If you have found a good tuna, you can use it to conjure up quick tuna baguettes, which also come from Dagmar von Cramm’s book. In addition to a can of tuna, you will need red hot peppers, red onions, crème fraiche, grated cheese, salt, pepper, dried oregano and a baguette.

While the oven is preheating, drain the tuna, dice the peppers, chop the onions – and then mix all these ingredients into the crème fraiche, cheese and oregano. As soon as the mass is seasoned with salt and pepper, it is placed on a halved and halved baguette. The result is four servings that are guaranteed to taste good and go well with a can of tuna.

If you no longer have them at home, according to the expert, you can rely on an alternative: “Instead of tuna, sardines in oil are also suitable.” And, of course, salads can also be spiced with tuna or other canned fish. : “They make a fresh salad with protein and healthy grease as the main meal,” says Dagmar von Cramm.

Casserole with fish in tomato cream

New uses can also be found for fish in tomato cream. Casserole with fish.

Cook the noodles according to package directions. Cut canned fish into a casserole dish, add fresh cocktail tomatoes and cooked noodles under them. Bake with cheese.

GDR recipe fish and rice salad

For this you need two cans of fish in tomato sauce, 80 grams of rice, two tablespoons of yogurt, parsley and two tablespoons of mayonnaise. Boil the rice and mix with the rest of the ingredients. Garnish with parsley.


Leave a Comment

Your email address will not be published. Required fields are marked *