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Cooking With Deen

Deen shares some of his favorite recipes using tinned seafood.

Deen as a chef
Open can of mussels

Mussels

Frutti di Mare Pasta

A simple, quick, flavorful seafood pasta recipe. Frutti di mare, "fruit of the sea".

Ingredients:

3 oz. spaghetti or other long pasta
1 4 oz. can Trader Joe's Smoked Mussels or equivalent
4 oz. fresh peeled and deveined small 70/90 shrimp or frozen, thawed
1 T. olive oil
1 T. garlic paste or two cloves mashed
1/4 C. any drinkable dry white wine
1/4 C. jarred marinara sauce
1 T. chopped fresh parsley

Instructions:

  1. Cook pasta in salted boiling water until al dente.
  2. In 10" skillet, heat oil and saute shrimp until just pink.
  3. Reduce heat to low. Add garlic paste, wine, marinara and mussels including juices from can.
  4. Stir to mix and continue to cook until sauce reduces and thickens somewhat. Don't overcook shrimp.
  5. Drain pasta lightly and add to skillet, tossing with tongs to mix thoroughly.
  6. Top with parsley. Serve immediately.

Serves 2.

Optional: Add a can of Trader Joe's Calamari and some additional pasta to extend recipe.

Canned Mussel Escabèche Crostini (Spanish Tapas Style)

Ingredients:

1 tin (3–4 oz) mussels in escabèche (or olive oil)
1 small shallot, thinly sliced
1 tbsp sherry vinegar
1 tsp smoked paprika
Baguette slices, toasted
Chopped parsley and flaky salt

Instructions:

  1. Combine sliced shallot, vinegar, paprika, and a spoonful of mussel brine in a bowl. Let marinate 10 minutes.
  2. Top toasted baguette slices with mussels and a few shallot rings.
  3. Drizzle with escabèche liquid and sprinkle parsley and salt on top.
  4. Serve as a bold-flavored appetizer.
Open can of sardines

Sardines

Mediterranean Sardine Toasts

Ingredients:

1 tin (3.75 oz) sardines in olive oil (drained, oil reserved)
4 slices rustic country bread or sourdough
1 small tomato, grated
1 garlic clove, peeled
1 tbsp reserved sardine oil
1 tbsp chopped parsley
½ tsp lemon zest
Sea salt and black pepper to taste

Instructions:

  1. Toast the bread until golden.
  2. While warm, rub each slice with the garlic clove.
  3. Spoon grated tomato over each slice, drizzle lightly with reserved sardine oil.
  4. Top with sardines (whole or broken into chunks).
  5. Sprinkle with lemon zest, parsley, salt, and pepper.
  6. Serve warm as a tapa or light lunch.

Canned Sardine Pasta Puttanesca (Italian-Inspired)

Ingredients:

1 tin (3.75 oz) sardines in olive oil
8 oz spaghetti
2 garlic cloves, minced
1 tbsp capers
½ tsp chili flakes
¼ cup pitted black olives, chopped
1 cup cherry tomatoes, halved
2 tbsp olive oil
Chopped parsley and lemon zest to finish

Instructions:

  1. Cook spaghetti; reserve ½ cup pasta water.
  2. In a skillet, sauté garlic in olive oil until fragrant. Add capers, chili flakes, olives, and tomatoes.
  3. Stir in sardines and break them up gently.
  4. Toss pasta into the skillet, add reserved water to loosen sauce.
  5. Finish with parsley and lemon zest. Serve hot.
Open can of smoked oysters

Smoked Oysters

Smoked Oyster Carbonara (No Cream)

Ingredients:

1 tin (3 oz) smoked oysters in oil (drained and chopped)
8 oz spaghetti or bucatini
2 egg yolks
½ cup grated Parmesan or Pecorino
1 small garlic clove, minced
Zest of ½ lemon
Black pepper to taste
Optional: 1 tbsp chopped chives or parsley

Instructions:

  1. Boil pasta until al dente; reserve ½ cup pasta water.
  2. In a bowl, whisk egg yolks, cheese, lemon zest, and pepper.
  3. In a skillet, sauté garlic in a little of the oyster oil until fragrant.
  4. Add chopped oysters just to warm, then remove from heat.
  5. Toss cooked pasta with oyster mixture, then off-heat stir in egg-cheese mixture, adding pasta water gradually to create a creamy texture.
  6. Garnish with herbs and more cheese.

Smoked Oyster Paté with Crackers (Rustic Cocktail Spread)

Ingredients:

1 tin (3 oz) smoked oysters in oil, drained
3 oz cream cheese, softened
1 tsp lemon juice
½ tsp Worcestershire sauce
1 small garlic clove, minced
Fresh cracked pepper
Optional: pinch of cayenne or smoked paprika

Instructions:

  1. Blend all ingredients in a food processor until smooth but still a little textured.
  2. Chill for 20+ minutes to firm up.
  3. Serve with seeded crackers, celery sticks, or baguette rounds.
  4. Optional: garnish with chopped parsley or thin-sliced green onion.
Open can of uncured anchovies

Anchovies

Anchovy and Butter Lettuce Salad with Soft Eggs

Ingredients:

1 tin (3 oz) uncured anchovy fillets in oil (like boquerones or white anchovies)
1 head butter lettuce (or gem lettuce), torn
2 soft-boiled eggs (6 minutes), halved
½ small shallot, thinly sliced
1 tbsp red wine vinegar
2 tbsp olive oil
Fresh ground black pepper
Optional: small handful croutons

Instructions:

  1. In a small bowl, combine vinegar, oil, shallots, and a pinch of pepper. Let sit 5–10 minutes to mellow.
  2. Toss lettuce lightly with dressing and plate.
  3. Arrange anchovies and soft-boiled egg halves over greens.
  4. Top with croutons if using, and serve as a starter or light meal.

Anchovy Butter Toast with Soft-Boiled Egg (Breakfast or Snack)

Ingredients:

1 tin (2 oz) uncured anchovies in oil (boquerones or white anchovies)
2 tbsp unsalted butter, softened
1 small garlic clove (optional)
2 slices crusty bread
2 soft-boiled eggs (6–7 minutes), peeled
Fresh herbs (chives or parsley), chopped

Instructions:

  1. Mash softened butter with 2–3 anchovy fillets (plus garlic if desired) until smooth.
  2. Toast the bread slices. Spread with anchovy butter while warm.
  3. Top each toast with halved soft-boiled eggs.
  4. Sprinkle with herbs and cracked pepper. Serve warm with a squeeze of lemon if desired.
Open can of mackerel

Mackerel

Spicy Mackerel Rice Bowl (Japanese-Inspired)

Ingredients:

1 tin (4 oz) canned mackerel in brine or oil (drained)
1½ cups cooked short-grain or jasmine rice
1 tbsp soy sauce
1 tsp sesame oil
½ tsp chili crisp or sriracha (adjust to taste)
½ avocado, sliced
1 soft-boiled egg (optional)
1 green onion, sliced thin
Toasted sesame seeds, to finish
Nori strips or furikake (optional garnish)

Instructions:

  1. Warm the mackerel gently in a skillet with soy sauce, sesame oil, and chili crisp until slightly glazed.
  2. Place warm rice in a bowl, top with mackerel.
  3. Arrange avocado slices and soft egg on the side.
  4. Garnish with green onion, sesame seeds, and optional nori.
  5. Serve with pickled ginger or cucumber on the side for a fresh contrast.

Mediterranean Mackerel-Stuffed Peppers

Ingredients:

1 tin (4–5 oz) canned mackerel in olive oil
4 small sweet peppers (or halved bell peppers)
¼ cup cooked couscous or rice
1 tbsp sun-dried tomatoes, chopped
1 tbsp olives, chopped
1 tbsp crumbled feta
Fresh oregano or parsley

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Mix mackerel (flaked), couscous, sun-dried tomatoes, olives, and feta.
  3. Stuff the pepper halves and place in a baking dish.
  4. Bake for 15–20 minutes until peppers are soft.
  5. Garnish with fresh herbs and serve warm or room temp.
Open can of herring

Herring

Nordic-Style Herring and Potato Salad

Ingredients:

1 tin (6 oz) tinned herring in wine sauce or oil (drained, chopped if large)
4 small waxy potatoes (Yukon Gold or red), boiled and sliced
2 tbsp sour cream or crème fraîche
1 tsp Dijon mustard
1 tsp white wine vinegar or lemon juice
1 tbsp chopped dill or chives
1 tbsp finely chopped red onion
Salt and pepper to taste
Optional: sliced radishes or hard-boiled egg

Instructions:

  1. In a bowl, mix sour cream, mustard, vinegar, herbs, and red onion to make the dressing.
  2. Add warm or cooled potato slices and gently coat.
  3. Fold in the herring and optional radishes.
  4. Chill for 15–30 minutes or serve immediately with rye crackers or dark bread.

German-Style Herring “Hausfrau” Salad

Ingredients:

1 tin (6 oz) herring in wine marinade (or oil-packed, drained)
½ apple, diced
2 small boiled potatoes, diced
¼ small red onion, sliced
2 tbsp sour cream
1 tsp horseradish (optional)
1 tsp vinegar
Chopped dill or chives

Instructions:

  1. Mix sour cream, horseradish, vinegar, and herbs to make dressing.
  2. Gently combine with apple, potatoes, onion, and chopped herring.
  3. Chill and serve as a light lunch with rye bread.
Open can of premium tuna

Tuna

Premium Tuna Niçoise-Inspired Wrap or Salad

Ingredients:

1 tin (5–7 oz) premium tuna in olive oil, drained
1 hard-boiled egg, sliced
A few green beans, blanched
Cherry tomatoes, halved
4–6 black olives, sliced
1 small cooked potato, sliced thin
Handful of lettuce or arugula
Dijon mustard + olive oil for dressing
1 large flatbread or wrap

Instructions:

  1. Whisk mustard and olive oil to taste.
  2. Lay lettuce on wrap, arrange tuna, egg, potatoes, beans, tomatoes, and olives.
  3. Drizzle with dressing and roll tightly.
  4. Slice in half for a French-style portable lunch.
  5. For the salad, skip the wrap and increase the greens.

Sicilian Tuna & Orange Salad (Insalata di Tonno e Arancia)

Ingredients:

1 tin (5–7 oz) premium tuna in olive oil, drained
1 large orange, peeled and sliced into rounds or half-moons
½ small red onion, thinly sliced
6–8 black olives (preferably oil-cured), pitted
Handful of arugula or chicory
Olive oil, red wine vinegar
Salt, pepper, pinch of dried oregano

Instructions:

  1. Whisk olive oil, vinegar, salt, pepper, and oregano for a dressing.
  2. Arrange arugula on a plate. Add orange slices, onion, and tuna chunks.
  3. Scatter olives over the top and drizzle with dressing.
  4. Serve slightly chilled or room temperature as a refreshing light meal.