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The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate―Sustainably Canned, 100% Delicious Hardcover – May 26, 2020
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From the Publisher
Tuna Noodle Salad with Wafu Dressing
Serves 2 as a main course
Wafu dressing is a traditional Japanese vinaigrette made with soy sauce, rice wine vinegar, mirin, and oil, which will often have sesame oil and/or sesame seeds added to it. In this dish it goes amazingly well with the noodles and tuna.
Directions for wakame
1. To prepare the wakame: Put the wakame in a bowl with 2 cups of boiling water and leave to soak for 10 minutes. Drain the seaweed in a colander for 5 minutes, cut into ¾-inch pieces, and leave to cool.
2. Cook the noodles according to the package directions.
3. Lightly toast the sesame seeds in a dry frying pan until golden.
Directions for dressing
4. To make the dressing: Whisk the sesame oil, canola oil, rice wine vinegar, mirin, and soy sauce in a bowl. Set aside.
5. Drain the noodles in a colander, transfer to a bowl, and stir through the wakame and three quarters of the dressing. Divide the noodles between two bowls. Top each portion with tuna, sprinkle with the scallion and sesame seeds, and then drizzle with the rest of the dressing.
- 1/4 cup wakame; 7 ounces udon noodles
- 4 tablespoons sesame seeds
- Two 6-ounce tins of tuna in sunflower oil, drained
- 1 scallion, white and light green parts, sliced into rings
- 2 tablespoons sesame oil & 2 tablespoons canola oil
- 2 tablespoons rice wine vinegar & 1 tablespoon mirin
- 1 tablespoon soy sauce
Whether you're a seafood lover or a home cook craving something new, this cookbook is for you
“Bart van Olphen, a YouTube fish fanatic, entrepreneur and chef . . . gave me my favorite recipe of the new season.”—Sam Sifton, The New York Times Magazine
“The Tinned Fish Cookbook [has] simple, tasty recipes that celebrate and elevate the humble canned fish from an overlooked back-of-the-pantry ingredient to one that deserves center stage.”—Food & Wine
“For the ardent sustainable eater or the seafood fanatic trying to rein in the swordfish eating in favor of cheaper, better-for-the-planet fish, this tiny little book is a perfect (and adorable) guide.”—Epicurious
“Canned tuna, salmon, and sardines are cheap, healthy, and sustainable. The Tinned Fish Cookbook shows you how to cook with them in simple, delicious ways.”—Naturally, Danny Seo
“A lot of [us] don’t really know what to do with all those cans of sardines and mackerel . . . Along comes The Tinned Fish Cookbook.”—Esquire
“Enjoying the ocean in your pantry. . . . Far from a fallback, canned fish deserves our respect.”—The National Post
“Canned fish is a great option for eating more seafood while you're social distancing, and in his new cookbook The Tinned Fish Cookbook, Bart van Olphen gives us plenty of inspiration for how to use these pantry essentials.”—mindbodygreen
“[The Tinned Fish Cookbook] realizes the potential of canned seafood with 45 recipes for tuna, mackerel, herring, and mussels.”—Publishers Weekly
“Bart is my fish hero . . . I’m off to buy some tinned fish!”—Jamie Oliver
About the Author
- Item Weight : 10.6 ounces
- Hardcover : 144 pages
- ISBN-10 : 1615196749
- ISBN-13 : 978-1615196746
- Product Dimensions : 6.25 x 0.75 x 9.25 inches
- Publisher : The Experiment (May 26, 2020)
- Language: : English
- Best Sellers Rank: #29,222 in Books (See Top 100 in Books)
- Customer Reviews: