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