Tinned Fish Is Having a Moment‚ and Here Are Our 17 Best Recipes

Tuna, sardines, and anchovies, here we come.

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

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Published July 11, 2025
Devan Grimsrud
bowl of midnight pasta at a table with a drink, a table napkin, and utensils

Simply Recipes / Mihaela Kozaric Sebrek

If you've been on social media at all in the last few years, it's highly likely you've seen a tinned fish video or two. Whether it was a review or a recipe, you might have been sucked in wondering if you, too, should hop on the tinned fish train. Even as far back as 2023, anyone who might dare call themselves a foodie was probably already thinking about tinned fish—I know I was. My first real foray into it was spurred that year by Anna Hezel's Tin to Table.

Preserving fish in cans, tins, and jars has been done since at least the late 1700s as a cheap and easy way to not only stretch the shelf life of seafood (from octopus and squid to mackerel, mussels, clams, and cockles), but also to maintain its freshness and flavor. In Spain and Portugal there's a huge tradition around these conservas in the Iberian Peninsula that many point to as the driver behind today's resurgence in the popularity of tinned, marinated seafood brands and bars. (Here are brands of sardines and anchovies not to miss.)

Below are some of my favorite Mediterranean-inspired ways to cook with some of the most popular, easy to access tinned and canned fish products in the States: tuna, anchovies, and sardines.

  • Pan Bagnat (French Tuna Sandwich)

    Pan bagnat

    Simply Recipes / Sally Vargas

    "Canned tuna, anchovies, olives, tomatoes, onions and hard-boiled eggs are a few of the standard ingredients, but this sandwich can be a catchall for any others you might have around."—Sally Vargas, Recipe Developer

  • Lemony Sardine Pasta

    A plate of sardine linguine topped with breadcrumbs

    Simply Recipes / Karishma Pradhan

    "The mild, briny flavor of sardines is complemented by tangy, sweet caramelized lemons and buttery Castelvetrano olives. Garlic and red chili flakes sauté in oil, and the aglio e olio-like base serves two functions: it amps up the pasta sauce and provides a flavorful canvas for frying breadcrumbs. The crispy, crunchy garlic and breadcrumbs offer a fun textural component."—Karishma Pradhan, Recipe Developer

  • Bagna Cauda

    Overhead closeup shot of a bowl with bagna cauda on a white marble counter

    Simply Recipes / Mihaela Kozaric Sebrek

    "Bagna cauda is an Italian condiment or dip made with butter, olive oil, garlic, anchovies, and fresh herbs that can be used on virtually anything. It can be tossed onto grilled or roasted veggies, used to make garlic bread, spread onto cooked proteins, and even added to a crudités platter as a dip."—Danielle Campbell, Recipe Developer

  • Nicoise Salad

    Overhead view of a nicoise salad.

    Simply Recipes / Ciara Kehoe

    "Use quality canned albacore in oil for Salad Niçoise. Get solid tuna; we don't recommend chunk light for this recipe."—Elise Bauer, Founder

    Continue to 5 of 17 below

  • Mediterranean Tuna Pasta

    Mediterranean Tuna Pasta

    Simply Recipes / Elise Bauer

    "Think Niçoise salad meets tuna casserole, and you'll be somewhere in the ballpark of this recipe."—Elise

  • Andrew Zimmern’s Grilled Toast with Butter and Anchovies

    anchovy toast cut in half on a cutting board (cross-section facinf foward)

    Simply Recipes

    "Andrew calls to mash the anchovies, but if you have mild-flavored anchovies, try using whole anchovies in your grilled toast."—Kat Lieu, Recipe Developer

  • Pasta Puttanesca

    How to Make Pasta Puttanesca

    Simply Recipes / Elise Bauer

    "Puttanesca is the quintessential "I'm tired" meal, as it is almost entirely made up of pantry staples: canned tomato paste, crushed tomatoes, canned anchovies, jarred olives, and capers. The only chopping required is a little bit of onion and as much garlic and parsley as you want."—Hank Shaw, Recipe Developer

  • Sardine Rillettes

    Sardine Rillettes on a plate

    Simply Recipes / Elise Bauer

    "If you are unfamiliar with the French term 'rillette,' it is basically a pâté, often made with pork that has been cooked slowly in fat and shredded. This one swaps pork for sardines."—Elise

    Continue to 9 of 17 below

  • Provencal Potato Salad

    Provencal Potato Salad

    Simply Recipes / Elise Bauer

    "The vinaigrette should be mixed with the potatoes while they are still warm, so the potatoes better absorb the dressing."—Elise

  • Anchovy-Mustard Vinaigrette

    Vinaigrette with Anchovies and Dijon Mustard

    Simply Recipes / Alison Bickel

    "One of the simplest ways to unpack the magic of anchovies is to whisk them into a simple salad dressing. I consider this recipe to be an “anchovies for beginners” vinaigrette."—Katie Morford, Recipe Developer

  • Midnight Pasta

    bowl of midnight pasta at a table with a drink, a table napkin, and utensils

    Simply Recipes / Mihaela Kozaric Sebrek

    "This recipe calls for 1/2 to 1 tin of oil-packed anchovies. Using half of the tin will give this pasta a mildly umami-rich, salty flavor while using the full tin will result in a stronger savory flavor. If you love anchovies like me, go for the full amount. Otherwise, try the lesser amount and swap the oil from the tin for an extra tablespoon of olive oil."—Sheela Prakash, Recipe Developer

  • Pasta with Tuna and Capers in White Wine Sauce

    Pasta with Tuna and Capers

    Simply Recipes / Elise Bauer

    "You can easily dress up this recipe with a few more ingredients—chopped garlic added at the end of the onion cooking, chopped tomatoes and/or olives in with the tuna, lemon zest to serve, etc."—Elise

    Continue to 13 of 17 below

  • Italian-Style Tuna Salad

    Overhead view of a plate of italian-style tuna salad on four lettuce leaves next to lemon slices

    Simply Recipes / Ali Redmond

    "The trick is to refrain from draining the tuna. The olive oil in the can has tons of flavor and serves as half of the dressing for the salad. I add just a tablespoon of lemon juice to balance out the oil and the dressing is done."—Ivy Manning, Recipe Developer

  • 3-Ingredient Crispy Potatoes

    Crispy Caesar Smashed Potatoes on a platter

    Simply Recipes / Jessica Furniss

    "Take these crispy Caesar potatoes to the next level by topping them with salty sardines!"—Jessica Furniss, Recipe Developer

  • José Andrés' Little Gem Salad with Warm Garlic Dressing

    A plate serving two halves of little gem lettuces with a warm garlic dressing and garnishes

    Simply Recipes / Frank Tiu

    "Andrés’ Little Gem Salad might be the easiest salad I’ve ever made—not to mention one of the most satisfying. There’s no fancy prep, no overwhelming grocery list, and barely any effort involved. The hardest part was opening the can of anchovies (thank goodness for the invention of the tin notch)."—Frank Tiu, Recipe Developer

  • Tuna Niçoise Melts

    a plate with a Tuna Niçoise Melt torn in half with a nice cheese pull

    Simply Recipes / Mark Beahm

    "These open-face Niçoise-inspired tuna melts remain a regular part of my lunch repertoire today because, as my husband put it, “It’s like a tuna sandwich with a French accent."—Ivy Manning, Recipe Developer

    Continue to 17 of 17 below

  • Spaghetti with Tuna and White Beans

    Pasta with tuna, white beans, breadcrumbs, and herbs on a plate with a fork.

    Simply Recipes / Frank Tiu

    "This is the quintessential affordable pantry dinner, made exclusively with staples I keep stocked at all times: pasta, canned tuna, and canned white beans. It’s delicious with just those simple ingredients, but I also love adding a few extra garnishes to make it even more satisfying."—Stephanie A. Ganz, Recipe Developer

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