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Mouthing Off

By the Editors of Food & Wine Magazine

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F&W Pantry

Beyond Tuna Salad: Brilliant Upgrades for Canned Fish

Tuna Salad with Chickpea Puree

Tuna Salad with Chickpea Puree; © Johnny Miller

In F&W's April Handbook feature, I tackle one of the healthiest and most common ingredients around—canned fish. For the magazine, I mixed canned tuna with hummus to create a light yet satisfying salad that couldn’t be any simpler to put together. To further transform canned tuna, it can be whipped into a fantastic tonnato sauce.

Combine the tuna and the oil it’s packed in (if it’s in water, drain first), lemon juice, capers, anchovy fillets, olive oil and a touch of mayo (or plain yogurt) in a blender and puree until smooth. Traditionally served on cold sliced veal (vitello tonnato), the sauce is great as a crudité dip, salad dressing on escarole or arugula, or drizzled on grilled chicken breast. Use it as a sandwich spread for turkey sandwiches or as the base for potato salad.

Sardines are particularly rich in omega-3s and minerals like calcium and potassium. Roasted or broiled with lemon and fresh herbs, they’re delicious to top rice or grains. I like stuffing them straight from the container into sandwiches with Dijon mustard, sliced radishes and watercress. Side note: I’ve been known to travel with these fish when camping…nothing beats an open tin of sardines bubbling over a fire.

As grilling season approaches, canned octopus becomes an unexpected pantry essential. Charred, the tentacles take on a fantastic texture and slightly smokey flavor. Toss pieces of the grilled octopus in a simple shallot vinaigrette with some chopped parsley for a fun starter, or use it as a crostini topper. For a full-on seafood salad, add some canned smoked oysters and mussels. And since the grill is already on, make some salmon burgers: simply drain the canned salmon and mix it with eggs, chopped scallions and breadcrumbs to bind the mixture together.

Related: Recipes for Canned Beans
F&W Pantry: 15 Ways to Use Almond Milk

Expert Lessons

How to Use Butter Better

Alex Guarnaschelli's philosophy for butter use—watch the clip to learn more.

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Andrew Zimmern's Kitchen Adventures

Battle-Tested Classic: Beef, Beet and Cabbage Borscht

Beef, Beet and Cabbage Borscht

Photo © Stephanie Meyer.

This was all I ever wanted to eat growing up, and I still crave it more than I care to admit. This Eastern European cabbage soup is really more of a schi than a borscht, but why quibble over names? In America in the ’60s, unless you were Russian, this was borscht. Funny how that works. It’s a meal in a bowl to be sure, but small portions are a great starter. I have been making this for decades; it’s a battle-tested classic. SEE RECIPE »

See More of Andrew Zimmern’s Kitchen Adventures

Drink This Now

Sesame, Mustard and Olive Oils Now Enhancing Cocktails

The Torpedo

The Torpedo © Emily Hsu

We use oils in just about every aspect of our lives: cooking, cleaning, car maintenance. Now bartenders are using oils—sparingly—in cocktails, for their intense aromas and flavors. MORE >

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Supermarket Sleuth

The Chocolate Bar Hidden in My Desk Right Now

Courtesy of Theo Chocolate

Courtesy of Theo Chocolate

F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

Theo is one of my favorite chocolate companies: Not only does it make organic, fair-trade bars and truffles in its Seattle factory, but Theo also is just so creative (its Bread and Chocolate bar, made with crispy crumbs, is a longtime love of mine). The company recently relaunched its Classic collection of bars, which mainly focuses on dark chocolate.

My favorite, however, is the milk chocolate made from 45 percent cacao and blended with crunchy bits of roasted almonds as well as pink Himalayan salt and ground vanilla. In an age when chocolate bars can be as fetishized as bottles of wine (and cost almost as much), I love that this bar is simple and tasty, and, at $4, is an affordable indulgence.

Related: Amazing Chocolate Desserts
Chocolate Chip Cookies
Best Chocolate in the U.S.

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