Delicious Ways to Eat Canned Fish

Ingredients

• 3 large Eggs (room temperature)
• 1 can (3.75 oz) Canned Sardines in Oil (drained, broken up)
• 1/4 cup Onion (thinly sliced)
• 1/4 tsp Cayenne Pepper (adjust to heat preference)
• 1/4 tsp Salt (to taste)
• 1 tsp Fish Sauce (dash for umami)
• 2 tbsp Avocado Oil (enough to coat pan, high smoke point)
• 1 tbsp Primal Kitchen Ketchup (optional for serving)
• 1 can (6 oz) Canned Salmon (drained)
• 2 tbsp Greek Yogurt (Thick) (full‑fat)
• 1/2 cup Onion (thinly sliced)
• 1 tsp Capers (rinsed)
• 1 tsp Pickle Juice (from dill pickles)
• 1 tsp Hot Sauce (adjust heat to taste)
• to taste Salt and Pepper
• 1 can (5 oz) Canned Tuna (drained)
• 2 tbsp Primal Kitchen Chipotle Lime Mayo (adds spice and creaminess)
• 1/4 cup Macadamia Nuts (handful, roughly chopped)
• 1/4 cup Dried Coconut Pieces (Thick) (unsweetened, handful)

Instructions

1. Prepare Sardine Omelet Mixture

   Crack the three eggs into a mixing bowl, add the drained sardines, thinly sliced onion, cayenne pepper, salt, and a dash of fish sauce. Whisk with a fork until the eggs are fully incorporated and the sardines are broken up into small pieces.

   Time: PT5M

2. Cook Sardine Omelet

   Heat the skillet over medium‑high heat and add the avocado oil, swirling to coat the bottom. Pour the omelet mixture into the pan, spreading evenly. Cook until the edges set and the bottom is golden, about 2‑3 minutes, then flip carefully and cook the other side another 2‑3 minutes until fully set.

   Time: PT5M

   Temperature: Medium‑high heat

3. Serve Sardine Omelet

   Slide the omelet onto a plate and drizzle with a little Primal Kitchen ketchup if desired. Serve hot.

   Time: PT0M

4. Prepare Spicy Canned Salmon Mix

   In a clean mixing bowl, combine the drained canned salmon, thick Greek yogurt, thinly sliced onion, capers, pickle juice, hot sauce, and a pinch of salt and pepper. Stir gently until everything is evenly coated.

   Time: PT5M

5. Serve Salmon Mix

   Transfer the salmon mixture to a serving bowl or plate. It can be eaten as is or with lettuce leaves.

   Time: PT0M

6. Prepare Crunchy Chipotle Lime Tuna

   In another mixing bowl, add the drained tuna, Primal Kitchen chipotle lime mayo, roughly chopped macadamia nuts, and dried coconut pieces. Toss until the tuna is fully coated and the nuts and coconut are evenly distributed.

   Time: PT5M

7. Serve Tuna Bowl

   Spoon the crunchy tuna onto a plate or into a shallow bowl. Enjoy immediately or store chilled.

   Time: PT0M

Nutrition Facts

Calories

1070

Protein

70g

Carbohydrates

10g

Fat

73g

Fiber

3g

Ingredient Substitutions

• Instead of Eggs: Egg whites (6)
• Instead of Canned Sardines in Oil: Canned Mackerel, Canned Anchovies
• Instead of Onion: Shallots
• Instead of Cayenne Pepper: Chili powder, Hot sauce
• Instead of Salt: Sea salt
• Instead of Fish Sauce: Soy sauce, Maggi seasoning
• Instead of Avocado Oil: Olive oil, Coconut oil
• Instead of Primal Kitchen Ketchup: Regular ketchup
• Instead of Canned Salmon: Canned Trout
• Instead of Greek Yogurt (Thick): Plain yogurt, Kefir
• Instead of Onion: Scallions
• Instead of Capers: Olives
• Instead of Pickle Juice: White vinegar
• Instead of Hot Sauce: Sriracha, Chili garlic sauce
• Instead of Canned Tuna: Canned Chicken
• Instead of Primal Kitchen Chipotle Lime Mayo: Regular mayo + chipotle powder + lime juice
• Instead of Macadamia Nuts: Almonds, Walnuts
• Instead of Dried Coconut Pieces (Thick): Toasted coconut flakes

Equipment Needed

• Mixing Bowl
• Fork
• Small Skillet
• Spatula
• Measuring Spoons
• Cutting Board
• Knife
• Plate

Critical Steps — Do Not Skip

• Whisking the eggs and sardines together ensures a uniform texture in the omelet
• Cooking the omelet over medium‑high heat without burning the oil
• Flipping the omelet gently to keep it intact
• Balancing the hot sauce and pickle juice in the salmon mix for proper tang

Chef Tips from the Video

• Use high‑quality canned sardines packed in olive oil for richer flavor
• Rinse capers before adding to reduce excess salt
• Toast the macadamia nuts lightly for extra crunch and aroma

Troubleshooting

Storage

Refrigerator: All three dishes keep well in airtight containers for up to 2 days

Freezer: Not recommended due to texture changes in eggs and yogurt

Room temperature: Can sit at room temperature for up to 2 hours if served outdoors

Make-Ahead Tips

• The salmon and tuna mixtures can be prepared up to 24 hours ahead and stored in the refrigerator
• The omelet mixture should be cooked fresh; however you can whisk the eggs and seasonings ahead and keep chilled

Frequently Asked Questions