The No-Cook Tinned Fish Meal

Is there any food as versatile as tinned fish?

It’s having its moment in America, though it should be noted, it’s always been popular elsewhere. We carry a great variety, prepared by the world’s best producers — tuna, anchovies, sardines, sprats, octopus…you name it. When it’s done right, tinned fish has all the artisanal swagger of a silky curl of prosciutto or a well‐mannered, cave-aged cheese. We even offer a Tinned Fish Tour for that special someone (maybe you?). 

Especially in the warmer months, one of our favorite dishes is the No-Cook Tinned Fish Meal. It’s quick to prepare, can travel (i.e., to your favorite picnic site), and will impress the fussiest epicurean. Quantities are variable, depending on the size of your crowd and personal tastes.

The DeLaurenti No-Cook Tinned Fish Meal:

Mayonnaise

New York Shuk Harissa with Preserved Lemon

Sweet onion, shaved paper-thin

Frisée, loosely torn

Italian parsley, torn

Fresh basil, cut into a chiffonade

Piadina (or baguette) – brushed with olive oil, grilled on the BBQ or browned in a sauté pan and seasoned with salt

Extra-virgin olive oil, for brushing

Kosher salt, for finishing the bread

Ventresca Tuna, drained and flaked (sardines, smoked trout, or your favorite tinned fish may be substituted)

Lemon wedges, for serving

Instructions:

1.   Prepare the harissa mayo: Stir a dollop of New York Shuk Harissa with Preserved Lemon into a small bowl of mayonnaise. Taste and adjust: more mayo to tame the heat, more harissa to boost it.

2.   Combine the frisée with the torn parsley and basil; leave the greens undressed so they stay light and fluffy.

3.   Cut the piadina into triangles (or slice the baguette).

4.   To serve, spread a triangle with the harissa mayo, add a few flakes of tuna, scatter on sweet onion, and top with a mound of greens. Finish with a squeeze of lemon.

5.   Serve immediately — preferably with a well-chilled glass (or three) of Bourgogne Aligoté.