Pro Chef Turns Canned Seafood Into 4 Meals For Under $12

Ingredients

• 2 medium potatoes Yukon Gold Potatoes (peeled and diced)
• 1 shallot Shallot (sliced)
• 4 large eggs Large Eggs
• 2 tbsp Sour Cream
• 1 tbsp Chives (chopped)
• 1 can (6 oz) Canned Wild Salmon (drained, flaked)
• 1 tbsp Olive Oil
• to taste Salt
• to taste Black Pepper
• 2 cans Canned Sardines in Oil
• 2 large tomatoes Roma Tomatoes (quartered)
• 0.5 onion Red Onion (cut into thirds lengthwise)
• 4 cloves Garlic Cloves (peeled)
• 1 can (15 oz) Canned Chickpeas (drained, reserve liquid (aquafaba))
• 2 tbsp Olive Oil (for roasting)
• 1 tsp Dried Oregano
• 4 cups Mixed Lettuce Leaves
• 0.5 cup Fresh Basil Leaves
• 0.5 cup Fresh Parsley
• 2 tbsp Grated Parmesan Cheese
• 1 can (6.5 oz) Canned Chopped Clams (drained)
• 2 slices Bacon (cut into pieces)
• 2 tbsp Unsalted Butter
• 1 small onion Small Onion (sliced)
• 1 clove Garlic Clove (softened in microwave)
• 5 leaves Fresh Basil Leaves (toast)
• 0.25 bunch Fresh Parsley (toast)
• 2 tbsp Grated Gruyère Cheese
• 0.5 baguette Baguette (cut in half lengthwise)
• 1 wedge Lemon (for squeezing)
• 2 cans (5 oz each) Canned Tuna in Water (drained)
• 1 medium onion Medium Onion (chopped)
• 3 cloves Garlic Cloves (chowder) (minced)
• 2 tbsp Olive Oil (sauté)
• 1 can (14.5 oz) Canned Diced Tomatoes with Juice
• 1 can (15 oz) Canned Corn Kernels
• 1 package (10 oz) Frozen Spinach
• 8 oz Small Pasta (ditalini)
• 0.5 tsp Chili Flakes
• 5 leaves Fresh Basil Leaves (garnish)
• 1 tsp Olive Oil (finishing drizzle)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Potatoes for Frittata

   Peel and dice the Yukon Gold potatoes into ½‑inch cubes.

   Time: PT5M

2. Sauté Potatoes

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add potatoes, season with salt and pepper, and cook, stirring occasionally, until lightly golden and just tender, about 10 minutes.

   Time: PT10M

   Temperature: medium heat

3. Add Shallots

   Add sliced shallot to the skillet, stir, and cook until softened, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Whisk Eggs and Sour Cream

   In a mixing bowl, whisk together 4 eggs, 2 tbsp sour cream, a pinch of salt, and pepper until smooth.

   Time: PT5M

5. Combine Salmon and Egg Mixture

   Drain the canned salmon, break it into flakes, and stir into the skillet with potatoes. Pour the egg‑sour‑cream mixture over everything, sprinkle chopped chives, and gently stir to distribute.

   Time: PT5M

   Temperature: medium heat

6. Broil Frittata

   Preheat the oven broiler to 400°F. Transfer the skillet (or pour into a broiler‑safe dish) and broil for 8‑10 minutes until the top is golden and the frittata is set.

   Time: PT10M

   Temperature: 400°F

7. Prepare Vegetables for Sardine Salad

   Quarter the Roma tomatoes, cut half a red onion into thirds lengthwise, and peel 4 garlic cloves. Drain and reserve the chickpea liquid (aquafaba).

   Time: PT10M

8. Roast Vegetables and Chickpeas

   On a baking sheet, toss tomatoes, onion pieces, whole garlic cloves, and drained chickpeas with 2 tbsp olive oil, 1 tsp dried oregano, salt, and pepper. Roast in a 425°F oven for 20 minutes, stirring halfway.

   Time: PT20M

   Temperature: 425°F

9. Make Sardine Dressing

   In a blender, combine 2 tbsp aquafaba, 1 tsp Dijon mustard, 2 tbsp red wine vinegar, a pinch of salt, and a splash of water. Blend, then slowly drizzle in 2 tbsp vegetable oil while blending until emulsified.

   Time: PT5M

10. Assemble Sardine Salad

    In a large bowl, layer mixed lettuce, roasted vegetables, chickpeas, and chunks of canned sardines (including their oil). Drizzle with the vinaigrette, toss gently, and top with fresh basil, parsley, and grated Parmesan. Season with extra salt and pepper if needed.

    Time: PT5M

11. Prepare Clams Casino Toast Mix

    In a microwave‑safe bowl, combine 2 tbsp softened butter, 2 slices chopped bacon, 1 small sliced onion, and 1 softened garlic clove. Microwave on high for 1 minute, stir, then microwave another minute until bacon is halfway crisp.

    Time: PT2M

12. Add Clams and Herbs

    Stir in the drained chopped clams, a handful of chopped parsley, a few basil leaves, and 2 tbsp grated Gruyère. Season with a pinch of salt and plenty of black pepper. Chill the mixture in the refrigerator for 2 minutes to firm up.

    Time: PT2M

13. Toast and Broil

    Slice a half baguette lengthwise, spread the clam mixture evenly to the edges of each half, and place on a baking rack over a sheet. Broil at 400°F for 4‑5 minutes until the bread is crisp and the topping is golden. Finish with a squeeze of lemon juice.

    Time: PT5M

    Temperature: 400°F

14. Prep Ingredients for Tuna Chowder

    Chop 1 medium onion and mince 3 garlic cloves. Open the canned tuna and set aside. Drain the canned tomatoes and corn; keep the liquids.

    Time: PT5M

15. Sauté Aromatics

    Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and garlic, season with a pinch of salt, and cook until translucent, about 5 minutes.

    Time: PT5M

    Temperature: medium heat

16. Build the Chowder Base

    Add the canned diced tomatoes with their juice, corn kernels, and enough water to cover (about 4 cups). Bring to a gentle boil, then add the pasta. Reduce to a low simmer and cook until pasta is al dente, about 10‑12 minutes.

    Time: PT15M

    Temperature: low simmer

17. Finish the Chowder

    Stir in the frozen spinach (it will wilt quickly), the drained tuna flakes, and chopped parsley. Season with salt, pepper, and ½ tsp chili flakes. Remove from heat, drizzle 1 tsp olive oil, and let sit for 2 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

1500

Protein

70 g

Carbohydrates

130 g

Fat

55 g

Fiber

15 g