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

The tuna base for the pizza does not need 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 onset of the coronary pandemic, many people were provided with imperishable food. Tuna, fish in tomato sauce, fish in mustard sauce, fish with dill. Canned fish can be stored forever and are still stored in cupboards in many places. Time to use them as creatively as possible and thus make room for fresh supplies. So that the fish doesn’t always end up on the bread, here are some ideas for pizzas, dips or delicious pancakes.

Whether tuna, herring fillets 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 coronary pandemic. If you want to use the supplies now, you can rely on unusual recipes and test a wide range of preparations.

Cross pizza – even low carb without flour

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

Read also: Delicious Mushroom and Broccoli Pan: This Delicious Dish May Be Your New Favorite Recipe >>

The tuna mass produced in the blender is placed on a baking tray covered with baking paper and formed into a pickrust. This is pre-baked in the oven while the filling made from tomato sauce, avocado slices, peas and cherry tomatoes is ready. At the end, the pizza and the 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 pasta variant? “You can’t compare the classic pizza with this one,” says Su Vössing. “The taste of the tuna pizza is surprisingly good, crispy on the outside and creamy on the inside. I think they’re great.” One advantage of the dish: “No flour or yeast is used in this recipe,” says the cook. “The proportion of carbohydrates is therefore low.” That’s why it’s the perfect evening pizza. “

Read also: Fast, Healthy and Super Easy: Be sure to Try These Pasta with Roasted Broccoli >>


Baguette with tuna and onions. It’s fast, delicious.

Tuna cream with cauliflower or potatoes

As another possible use for tuna stocks, Su Vössing suggests tuna and flax cream, which, according to her recipe, goes well with bread cabbage. Using a hand mixer, tuna is mixed with honey mustard, milk, vegetable oil, cold-pressed linseed oil, flaxseed, chopped parsley, sea salt and pepper.

“The cream is an ideal spread,” says the expert. “It tastes like broccoli, like a dip with vegetable sticks, with little potatoes and with fried chicken.” The dipping is also varied and is also suitable for other canned fish that are in stock: “I can have sardines, mackerel., Like sprat and Present herring as a good alternative to tuna,” says Su Vössing.

Quickly made fish fries

A dish that the whole family will surely enjoy: fish fries on tomato rice from the book “Express for Family” by Dagmar von Cramm and Inga Pfannebecker. For the fries, the tuna is chopped with the juice in a bowl with a fork, then the quark, egg and breadcrumbs are added. Then add finely chopped onions and season with salt and pepper. This mixture can be used to form balls that you can roll into breadcrumbs and then flatten and fry in a pan until crispy.

They not only taste good – as suggested in the recipe – with tomato rice. “The pancakes are also great with potato or mixed salad, potatoes and carrots or fried potatoes,” says Dagmar von Cramm. She advises paying attention to the quality of all kinds of preserves: “There are big differences here, especially with tuna or sardines,” says the nutrition expert. “The best qualities are made with olive oil.”

Tuna baguettes in the oven

Anyone who has found a good tuna can also use it to evoke quick tuna baguettes, which also come from Dagmar von Cramm’s book. In addition to canned tuna, you need red topped pepper, red onion, cream, grated cheese, salt, pepper, dried oregano and baguette.

While the oven is preheating, drain the tuna, chop the peppers, chop the onion – and then mix all these ingredients together with the cream fraiche, the cheese and oregano. As soon as the dough is seasoned with salt and pepper, it is placed on the halved and lengthwise divided baguette. This results in four servings that guarantee good taste and are a good use for the tuna can.

According to the expert, if you no longer have them in the house, you can rely on an alternative: “Instead of tuna, sardines also work in oil.” And of course salads can also be spiced with tuna or other canned fish. : “They make with protein and healthy Fat a fresh salad for the main meal,” says Dagmar von Cramm.

Casserole with fish in tomato cream

New uses can also be found for fish in tomato cream. About pasta casserole with fish.

Cook the noodles according to package instructions. Chop the canned fish in a saucepan, add the fresh cocktail tomatoes and the cooked noodles underneath.Bake with cheese.

GDR recipe fish and rice salad

To do this, you need two cans of fish in tomato sauce, 80 grams of rice, two tablespoons of yogurt, parsley and two tablespoons of mayonnaise. Cook the rice and mix with the remaining ingredients. Garnish with parsley.


Leave a Comment

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