Tinned Fish Recipes for Snacks- Tenorio Tuna in Organic Extra Virgin Oil, Latvian Mussels in Escabeche Sauce, Minerva Sardines in Spiced Olive Oil with Pickles

Cuisine:

Portuguese

Fish Type:

Meal Type:

Lunch

Time:

Varies by recipe

From the archive. This box shipped to Tinned Fish Club members in August 2023. We don't repeat tins, so these exact ones are long gone, but the recipes work with anything similar on your shelf.

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Do you love fish enough to be inspired by them? We do! Fish can’t swim backward, and remind us that life propels us only in one direction: forward. Let’s embrace the flow, let go of any thoughts on what we may leave behind as we grow and continue making forward-looking choices.

Tenorio Tuna in Organic Extra Virgin Oil

For over 100 years, Tenorio has been a symbol of quality in the world of tuna. Proudly Portuguese, Tenorio Tuna Fillets in Organic Olive Oil are the perfect addition to any kitchen, offering a taste of expertise and tradition with every tin.

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Zesty Tomato and Tuna Salad

Ingredients

1 tin Tenorio Tuna Fillets in Organic Olive Oil
¼ cup olive oil (use some of the oil from the tin)
2 garlic cloves, crushed
Zest of ½ lemon
Zest of ½ orange
1 bay leaf
A pinch each of rosemary and thyme
½ small shallot, thinly sliced
10 green olives
2 tomato wedges
Balsamic vinegar, to dress
Salt and pepper, to taste

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Instructions

Infuse the oil. Warm ¼ cup olive oil over low heat. Add the crushed garlic, lemon and orange zest, bay leaf, rosemary, and thyme. Cook until caramelized.
Marinate the tuna. Place the tuna fillets in a bowl and pour the slightly cooled garlic oil over them.
Build the salad. In a separate bowl, mix the shallot, green olives, and tomato wedges.
Finish and serve. Flake the tuna over the salad, dress with balsamic vinegar, and season with salt and pepper to taste.

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Tenorio tuna fillets in organic olive oil — Tenorio Tuna Fillets in Organic Olive Oil

Latvian Mussels in Escabeche Sauce

Native to the Mediterranean, escabeche is a technique of marinating a dish in an acidic vinaigrette to add flavor and soften texture. This tin makes gourmet seafood preparation easy by combining the ingredients together ahead of time.

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Warm Mussels on Toast

Ingredients

1 tin Latvian Mussels in Escabeche Sauce
Crusty bread, for toasting
Mayonnaise
Olive oil, for drizzling
A pinch of the included Zesty Pepper seasoning
Fresh dill

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Instructions

Warm the tin. Heat the contents of the tin just enough to release some of the oils from the sauce.
Toast the bread. Toast slices of crusty bread and spread with mayonnaise.
Plate and garnish. Serve the mussels in your most beautiful dish alongside the toast. Finish with a drizzle of olive oil, a pinch of the Zesty Pepper seasoning, and fresh dill.

Minerva Sardines in Spiced Olive Oil with Pickles

Minerva Conservas is a premium brand in Portugal, named after the figure of Minerva from Greco-Roman mythology who represents excellence and wisdom. Since its founding in 1942, Minerva has been known for its high-quality canned fish products, made with fresh, hand-selected fish from the Portuguese coast.

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Fried “Sardineburger”

Ingredients

1 tin Minerva Sardines in Spiced Olive Oil with Pickles
½ cup flour
½ teaspoon each garlic powder, oregano, and salt
1 egg
¼ cup water
¾ cup sunflower or vegetable oil, for frying
2 brioche buns
Tartar sauce
Pickles from the tin
Sliced tomato, lettuce, or onion (optional)

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Instructions

Make the batter. Mix the flour with the garlic powder, oregano, and salt. In a separate bowl, beat the egg with the water. Gradually fold the flour into the egg mixture and let rest.
Heat the oil. Warm the sunflower or vegetable oil until simmering.
Fry the sardines. Carefully dip individual sardines in the batter and fry for 2 to 3 minutes per side, until golden and crispy. Rest them on a paper towel.
Build the burger. Lightly toast the brioche buns. Spread tartar sauce on the bottom buns and divide the fried sardines between them.
Top and serve. Finish with pickles from the tin, plus tomato, lettuce, or onion if you like.