8 quick recipe ideas with canned fish

Practical and tasty, canned fish are our best friends in the kitchen. Zoom on 8 easy-to-make recipes, which will guarantee the success of your lunches, dinners or even summer aperitifs.

The National Food Safety Agency (ANSES) recommends eating fish twice a week, alternating fatty fish – such as sardines or mackerel – and lean fish. And that’s good: with Petit Navire cans, the possibilities are endless, especially since the brand offers a new nutrition range. On the program: always more taste and nutrients! We invite you to discover 8 delicious and easy recipes. All in the kitchen!

Cauliflower tabbouleh with basil, citrus and Tuna Lemon & Basil

Summer and winter alike, tabbouleh is seductive. Revisited with cauliflower and enhanced with Lemon Tuna and Petit Navire Basil, rich in Vitamin C, as stunning as it is nutritious! We try ?

Ingredients for 4 persons :

1 can of Tuna Lemon & Basil Petit Navire
1 cauliflower
1 pink grapefruit
2 tablespoons of cashew nuts
100 g of feta
1 pomegranate
10 basil leaves
For the dressing:
4 tablespoons of olive oil
2 passion fruit
Juice of one lemon
Juice of one lime

Steps :

  • Separate the florets from the cauliflower. Wash them and drain them. Grate the cauliflower until you obtain a semolina.
  • Take the grapefruit segments and cut them into pieces.
  • Take the seeds of the pomegranate.
  • Crush the cashews into pieces.
  • For the dressing, mix together olive oil, lemon juice and passion fruit.
  • Arrange your plates: mix the cauliflower semolina, diced feta, grapefruit, cashews, basil and pomegranate.
  • Add the pieces of Tuna with Lemon & Basil.

Zucchini, carrot and tuna tagliatelle salad with 3 oils

Like carrots, zucchini are delicious raw and in salads, and they pair very well with tuna. The opportunity to concoct a small fresh salad, ideal in summer.

Ingredients for 4 persons :

A tin of Small Ship Tuna with Linseed, Rapeseed and Olive Oils, Rich in Omega 3
4 zucchini
2 carrots
1 tbsp of olive oil
About twenty cherry tomatoes
Black olives (count around 8 olives per person, according to everyone’s tastes!)
Pumpkin seeds

Steps :

  • Grate the zucchini with a peeler. Place them in a salad bowl, sprinkle them with 3 tablespoons of olive oil and let them marinate for an hour in the fridge.
  • Grate your carrots.
  • In a salad bowl, combine the grated carrots, the halved cherry tomatoes, the halved black olives, then the marinated zucchini when ready.
  • Add the tin of Tuna to Linseed, Rapeseed and Olive oils, mix.
  • Sprinkle with squash seeds.
  • Conclude with a teaspoon of olive oil if necessary!

Ginger, turmeric, tomato and red onion toast

With their bistro-like appearance, sandwiches are welcome at lunch (and allow you to finish the bread!). We also like them in the evening with a green salad, or as an aperitif, cut into strips. And this Petit Navire Ginger and Turmeric Tuna Slice will definitely give you a taste of coming back to it.

Ingredients for 4 persons :

2 cans of Small Ship Tuna with Ginger and Turmeric, Antioxidant
2 tomatoes
4 large slices of bread or 8 small slices of bread
A red onion
Coriander
Olive oil

Steps :

  • Put the bread in the oven or toaster to crisp.
  • Add a light drizzle of olive oil.
  • Arrange the ginger and turmeric tuna, and the tomato slices.
  • Cut the red onion and sprinkle your onion toast.
  • Do the same with the cilantro. It’s already ready!

Green Bowl of Tuna with linseed, rapeseed and olive oils

Poke bowls are trendy! We understand: this Haitian dish, embellished with fresh products, is as good as it is beautiful. Colorful and greedy, it agitates the pupil and the taste bud, and the tuna invites itself perfectly.

Ingredients for 4 persons :

1 can of Petit Navire tuna with linseed, rapeseed and olive oils
200 g green lentils
50 g edamame
50 g spinach leaves
4 tablespoons of green tapenade
1/2 fennel
100 g of mozzarella balls
Pumpkin seeds
6 green asparagus
Black sesame
1 lime
2 green tomatoes
1/2 cucumber
4 tablespoons of rapeseed oil, olive oil and linseed oil
Salt pepper

Steps :

  • Cook the lentils according to the instructions on the package. Rinse them in cold water and drain them.
  • Cook the asparagus for 15 minutes in boiling water. Then cut them into small sticks.
  • Cut the raw fennel, the tomatoes into quarters and the cucumber into slices.
  • ¨Prepare your bowl: arrange the lentils, then add the cucumber, mozzarella balls, tapenade, edamame, spinach leaves, fennel, asparagus and tomatoes.
  • Add the pieces of tuna to linseed, rapeseed and olive oil Petit Navire
  • Sprinkle with pumpkin and sesame seeds.
  • Finally add the lemon juice and oils

Wonderful pasta with Tuna Lemon & Basil

If there is one dish that brings everyone together, it’s pasta! But to vary the pleasures, let’s enjoy delicious tuna pasta.

Ingredients for 4 persons :

500 g of pasta of your choice
A can of Small Ship Tuna with Lemon and Basil, Rich in Vitamin C
Olive oil
Rocket
Parmesan shavings

Steps

  • Cook your pasta as usual. Drain them.
  • Pour your drained pasta into the pan, add the Tuna with Lemon and Basil ,. Mix. Salt and pepper.
  • Arrange tuna pasta on each plate. Drizzle with olive oil.
  • Sprinkle with arugula leaves and Parmesan shavings. It’s ready !

Tuna and tomato quiche, mustard base

For a gourmet lunch or dinner, nothing better than a quiche: in two steps, three movements, the meal is ready and the family is in for a treat. A recipe that can also be used as an aperitif: everyone will be delighted to nibble on this delicious quiche.

Ingredients for 4 persons :

A can of Small Vessel Whole Tuna
Store-bought or homemade shortcrust pastry
Three eggs
10 cl of milk
20 cl of liquid cream
50 g grated Emmental
Two tomatoes
A tablespoon of mustard
Salt pepper

Steps

  • Place your shortcrust pastry in a quiche mold. You can also make it at home. Nothing could be simpler: in a closed container, put 250 g of flour, 1 tsp of salt, 1 tsp of baking powder, 100 ml of hot water and 100 ml of melted butter or vegetable oil (avoid oil olive, its taste is very pronounced). Close well, shake for 30 seconds, then magic: you have to knead the dough with your hands and roll it out.
  • Brush the bottom of the dough with the mustard.
  • Crumble the Petit Navire Whole Natural Tuna and distribute over the dough.
  • Add the sliced ​​tomatoes.
  • In a separate bowl, beat the eggs, cream and a small glass of milk. Add salt and pepper.
  • Pour the preparation over the dough and its ingredients.
  • Sprinkle with grated Emmental.
  • Bake for about 25 minutes at 200 degrees.

At table ! Serve with a green salad or a salad of raw vegetables!

Buckwheat mackerel crunch

As an aperitif, at lunch or at dinner, these crunchy mackerel with buckwheat will remind you of Brittany! And the great news is that they are very quick to design. Please note: once you’ve tasted it, you can’t do without it …

Ingredients for 4 persons :

Two tins of Small Ship Plain Grilled Mackerel Fillets
4 store-bought or homemade buckwheat pancakes
Salted butter for cooking

Steps

  • Cut your buckwheat pancakes in half. If you want to prepare your homemade pancakes, it’s simple: mix (as you would with a soup) 200 g of buckwheat flour, an egg and 20 cl of water.
  • Leave to rest for an hour then cook your pancakes in a pan with a knob of butter, like pancakes!
  • Place a small portion of Petit Navire mackerel in each half of the pancake.
  • Fold them up like samosas (https://www.aufeminin.com/video-recette-cuisine/comment-plier-feuille-brick-samossa-v275055.html)
  • Once your crunchies are made, brown a little salted butter in the pan then sear your crunchies, until they are golden.

At table ! Serve as is as an aperitif, or accompany your lunch or dinner with a salad or sea beans.

Mackerel spread

Spreads are the stars of the aperitif! We love them with mackerel, since the taste of this fish is frank and delicious.

Ingredients for a bowl to share with friends or family:

A box of Small Ship Plain Steamed Mackerel Fillets
200 g of cream cheese
Chive
Salt pepper

Steps :

  • In a bowl, mix the cream cheese and the previously crumbled mackerel.
  • Add salt and pepper.
  • Add the chopped chives. You can add a hint of lemon and a shallot if you want to spice up your spread.

At table ! Serve with raw carrot sticks or breadsticks.

For more Petit Navire recipes, it’s here.
Other healthy and gourmet recipes to consult there.

Article produced in partnership with Petit Navire

Caroline Michel

Caroline Michel is a journalist in psycho sexo and author. Passionate, she enjoys dissecting everyday life and looking for the right words (which she hopes to find often). She is the author of …