lent

What makes the best ever tuna sandwich? It's all in the combination of ingredients—the best tuna you can find, cottage cheese and mayo, and good use of fresh dill, parsley, and more. 

Best Ever Tuna Salad Sandwich

(5 tuna fish

cottage cheese

mayonnaise

red onion

celery stalk, finely chopped (about 1/2 cup)

capers

lemon juice

dill

parsley

Dijon mustard

bread,

Lettuce and sliced tomatoes (optional)

"Do you use small or large curd cottage cheese, and is it the thicker consistency, or the kind with more liquid?\r\nThanks! I am making this tomorrow."

"This recipe has become my go-to recipe for tuna salad. It is so delicious and so much better than the plain tuna salad I grew up eating. It takes a little more effort to make, but it’s worth it. The fresh parsley and capers make it taste so fresh! The only thing I change is that I use lime juice instead of lemon, simply due to personal preference. My husband says I’m obsessed and teases me because I eat 3 of them at a time! Anyway, I just wanted to say thank you so much for sharing. This has become a family recipe for us."

Mix: In a medium bowl, mix all of the ingredients until combined.

Serve: Serve tuna salad on toast, either open faced, or in a regular sandwich with lettuce and tomatoes. For a low carb option, serve on sliced lettuce.

"Looking at the ingredients, I knew I had to try this! The interesting combination of ingredients was delicious! I do like relish and diced dill pickles in mine for a bit of sweetness and crunch, absolutely perfect!"

"Fantastic!! I love tuna but was really bored with every day tuna salad and was looking for something to up the flavor. First time I made had everything but the capers and knew I would miss that flavor. Have since bought capers and have followed this to the T and it is soooo good! So glad I found this recipe.  Need to try it with tuna packed in oil (have been adding extra virgin olive oil and use mayonnaise with olive oil). Never liked it as a kid, but maybe time to try again. Thanks!"

"I’ve made this three times now and we love it more each time."

Panko-crusted baked salmon! Salmon steaks or fillets coated in honey mustard, breaded with Japanese panko crumbs, and baked to perfection.

Panko-Crusted Baked Salmon

extra virgin olive oil

salmon (each 6 oz)

Salt and pepper

Tbsp honey mustard mustard

thyme

panko bread crumbs

Tbsp chopped Italian parsley

sweet paprika

"Had an awesome dinner with family. This is a perfect recipe. It turned out so good."

"No spicy mustard!  mixed thousand island, wasabi, and lemon juice. unbelievable flavor. not a flake left"

Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.

In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).

Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.

Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.

Quick, easy, delicious tuna patties! Best thing you can make with canned tuna. Kid-friendly, Budget-friendly.

Tuna Patties

tuna

bread

lemon zest

water (or liquid

chives, green onions, or shallots

Salt and black pepper

butter

Drain tuna: Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

Mix tuna with mustard, bread, zest, lemon juice, water, parsley, chives, hot sauce, salt, pepper, egg: In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

Form into patties, chill: Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)

Sauté in skillet: Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.
 
Serve with wedges of lemon. You can also serve with tartar sauce on slider buns for a tuna burger.

"Very good, they fell apart easily, next time I’ll try adding another egg."

"Loved them, I used less potato but still tasted beautiful. Thank you"

"Yes and it was so good....new recipe for me and I was a bit in doubt but it turned out to be a recipe that I will pass on!  Can’t wait to make it again....a real suggestion is to make it ahead and refrigerate the patties at least an hour before....better to fry them easier....great recipe to go to with canned tuna!"

"I made these and added chopped French's Fried Onions, garlic, smoked paprika, and bread crumbs. They came out great!"

"I used Old Bay seasoning instead of salt and used canned solid white albacore tuna in water.\r\n\r\nChilling for an hour is  very important.\r\n\r\nThese were excellent!"

https://www.simplyrecipes.com/video_src?vid=5761255980001

Brazilian moqueca, a fish stew made with firm white fish, onions, garlic, bell peppers, tomatoes, cilantro, and coconut milk.

Moqueca &#8211; Brazilian Fish Stew

garlic,

lime juice

Salt

black pepper

Extra virgin olive oil

spring onion, or 1 medium yellow onion, chopped or sliced

green onion greens, chopped

yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)

tomatoes

paprika (Hungarian sweet)

red pepper flakes

coconut milk

onion, chopped

white rice

rice

salt

"This is a fantastic recipe!! Arguably one of my top three dishes I've ever made. Yes, ever! \r\n\r\nI made the following modifications that I would repeat next time:\r\n- Used 2 whole bell peppers\r\n- Added 8 oz of shrimp (this would be delicious with other seafood too)\r\n- Added way more paprika\r\n- Added about ~1 tsp. of cayenne pepper, oregano, and basil\r\n- Added more lime juice plus the juice of one lemon\r\n- Added 3\/4 cup of farro to make it a bit more hearty\r\n- Swapped the fresh tomatoes for a 28oz can (I'm sure fresh is really good too)\r\n- Added 2 cups of chicken stock (I'm sure fish stock would be even better but I couldn't find any at Whole Foods)\r\n\r\nNext time I would:\r\n- Add zest of 1-2 limes\r\n- Maybe try adding other vegetables like mushrooms"

Coat fish with garlic and lime juice: Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper.

Keep chilled while preparing the rest of the soup.

Make rice for serving with soup: If you are planning on serving the soup with rice, start on the rice.
Bring a couple cups of water to a boil. Heat one Tbsp of olive oil in a medium saucepan on medium high heat. Add the chopped 1/2 onion and cook, stirring, until the onion is translucent. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, and garlic.
Add the boiling water. (The amount depends on your brand of rice, check the package. If no amounts are given, add 1 3/4 cup of water for every cup of rice.) Stir in 1 teaspoon of salt.
Bring to a simmer, then lower the heat, cover, and let cook for 15 minutes, after which, remove from heat until ready to serve with the soup.

Start cooking the onion, bell pepper, tomatoes, onion greens: In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat.
Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften.

Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.

Layer vegetables with fish, add coconut milk: Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish.
 
Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish.
Pour coconut milk over the fish and vegetables.

Simmer, cook, adjust seasonings: Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings.

You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.
Garnish with cilantro. Serve with rice or with crusty bread.

"Given all the alterations needed (add lemon juice, add more paprika, add more cayenne), this is not a great recipe. I've made this dish before following a different recipe which had the right vegetable and seasoning portions included (but I couldn't find it now...). Also suggest to add fish near the end so it doesn't get cooked too long."

"Fantastic. I used fresh cod and added quite a bit of extra lime and chili peppers to give it some kick. I also doubled the onion and pepper quantities. Seemed a little skimpy."

"This has become mine and my moms favorite soup! I had most of the stuff to make it so we just tried it one day, not expecting to like it, but OMG so good. I put lots of extra onions and peppers in it.  For those in the Midwest where grocery store selection is really sad, I just found, at Schnucks, a little turning shelf near the vegetable area that has Hungarian Paprika. I bought a huge container of Spanish sweet paprika for about $10 off ebay and it has such a good fragrance and taste like no paprika I’ve ever tasted. And for those unsure about the coconut milk being chunky or solidified and has no or next to no coconut smell, it was still good in my stew and not soured. I just add my dry rice and water into the stew as I cook it and it becomes like an amazing jambalaya. I’ve doubled and tripled this recipe just fine. I love it with cod and bay scallops, which is easy to get frozen in the Midwest and fairly cheap. I’ve tried shrimp in it, but didn’t care for the texture, but the addition of bay scallops is a must! And for those of you that don’t like spice, a pinch of red pepper flakes added flavor but no hotness."

"A story.  After onions &amp; bell peppers were sauteed, the paprika &amp; red pepper flakes were added, as I was seasoning w\/ salt and pepper, the top popped off and the whole pepper container dumped into the pot.  With guests arriving any second, I took a poured the veggies into a colander, rinsed most of the pepper off with cold water, added a bit of olive oil to the pot, returned the veggies (which remained fairly seasoned), and continued with the rest of the recipe.  Turned out delicious!  Added uncooked shrimp  8 minutes after the cod, and stirred in a bit of crab meat at the end.  Also, made the rice - so good!  Thank you for a fabulous (and forgiving) recipe!"

https://www.simplyrecipes.com/video_src?vid=6036305402001

How to make Moqueca - Brazilian Fish Stew

Moqueca - Brazilian Fish Stew

Traditional bacalhoada or bacalao, a Portuguese salt cod stew made with salt cod, potatoes, onions, hard boiled eggs, olives, and lots of olive oil.

Portuguese Salt Cod Stew (Bacalao or Bacalhoada)

salt cod

olive oil

Milk (optional)

large yellow or sweet Vidalia onions, sliced

potatoes

eggs,

olives

salt and black pepper

"My family, from St. Michael in the Azores always did the first soak of the fish in milk then switched to water for the rest of the soaking, and NEVER used milk in the actual casserole."

"That's not the recipe my very portuguese mother made. The real recipe includes sliced tomatoes and absolutely NO milk or eggs. This must be a Brazilian version, not the real one."

"There doesn’t seem to be any liquid in it. It doesn’t dry out on stovetop?"

Soak salt cod in water: Salt cod typically comes either in dry fillets, already boned and skinned, or it comes whole. The fillets need to be rinsed, then soaked in water, and kept chilled, for 24 hours, with one or two changes of the water.
 
If you are using a whole fish, not prepared fillets, it needs to be soaked in water for up to 48 hours, also with several changes of water, and the bones and the skin removed and discarded after soaking.

Simmer salt cod in milk and/or water: Put salt cod in a saucepan. Add enough milk, water, or a mixture of milk and water to just cover. Bring mixture to a simmer. Let simmer for a couple minutes. Remove the fish and set aside.

Parboil potatoes and slice: Parboil the potatoes for 20 minutes (you can cook them in the water you used to cook the fish if you want). Slice potatoes into 1/4-inch thick rounds.

Layer casserole with onions, potatoes, salt cod, olive oil, pepper, then top with hard boiled eggs and olives: In a large pyrex casserole or Dutch oven (use Dutch oven if making on stove-top), generously coat the bottom of the pan with olive oil. Place a layer of onion rings over the bottom of the pan.
Place a layer of sliced potatoes over the onions.
 
Breaking up the salt cod with your fingers, place pieces of salt cod in a layer over the potatoes. Taste the fish for saltiness. After a day of soaking and further cooking, there should be just a hint of saltiness in the fish. If most of the salt was soaked out of the fish, and the fish doesn't taste at all salty, you may need to sprinkle some salt back on to the fish as you place the layers down.
Generously pour some olive oil over the fish. Sprinkle with freshly grated black pepper.
 
Repeat with another layer of onions, potatoes, fish, olive oil, pepper (and more salt if needed).
Then finish with layers of onions, potatoes, more olive oil, sliced hard boiled eggs, and olives.

Cook on stovetop or bake: Place on stove top on medium heat, and cook, covered, for 30 minutes. Or heat an oven to 350°F and cook, covered, for 30-40 minutes, or until everything is completely through.
Serve with sides of rice and salad.

"Really nice and comforting. Subtle flavours except for the olives, but I love it and so does our 2 year old. A new family favourite!"

Quick and easy! Tuna pasta with canned tuna, tomato, red onion, kalamata olives, lemon, capers, and Mozzarella cheese

Mediterranean Tuna Pasta

cored,

cup pitted, kalamata olives, coarsely chopped

cup chopped red onion

Tbsp chopped parsley

Tbsp capers, coarsely chopped

Tbsp extra virgin olive oil

fusilli pasta, dry

grated Mozzarella cheese

"Wild Planet at Costco is tops and a  4-pack deal."

"American Tuna is the only brand I buy anymore. Pricey but worth EVERY RED CENT! USA caught and canned and of exquisite taste. Never going back to fake tuna again. Canned and cook so has its own oils. Awesome sauce!!!!"

Put pasta water on to boil: Heat 2 quarts of salted water (1 Tbsp kosher salt), to a boil. While heating the pasta water, prep  the ingredients.

Stir drained tuna with tomato, olives, onion, parsley, capers, lemon juice, olive oil, salt, pepper: Place drained tuna in a medium bowl. Stir with a fork to break up the largest chunks of tuna. Add the tomato, olives, red onion, parsley, capers, lemon juice, olive oil, salt and pepper. Stir to combine.

Boil pasta until al dente: When the pasta water comes to a boil, add the pasta and boil, uncovered, on a rolling boil until al dente (cooked through, but still a little firm to the bite). Reserve 1/4 cup of the pasta water.

Add pasta to tuna mixture, sprinkle with Mozz: Drain the pasta and immediately add the pasta to the tuna mixture.
Sprinkle with the grated Mozzarella cheese and stir until everything is well combined. If the pasta seems a little dry, add some of the reserved pasta water and/or some more olive oil.
 
Serve warm.

"Delish.  Sauteed ingredients to make a hot dish, as well  Other than sprinkling in a little Aleppo pepper, didn't change a thing."

"It was very good! I made this during winter when fresh tomatoes aren’t very good, so I did omit it and also cooked the onion because I wanted it as a hot dish rather than a salad."

Have leftover rice and cooked salmon? Make salmon fried rice! Comes together in minutes. Easy and so good!

Salmon Fried Rice

soy sauce

brown sugar

red onion

red bell pepper

ginger,

eggs, well beaten

peas,

salmon

green onions,

Cilantro (or parsley)

"1st time making fried rice.  Very,  very good!"

Mix brown sugar with soy sauce: Dissolve the brown sugar in the soy sauce in a small bowl. Set aside.

Sauté onion and and bell pepper, add garlic, ginger: Heat the olive oil in a large sauté pan or wok on medium high heat. Add the diced red onion and bell pepper and sauté until lightly browned, about 5 minutes.
Lower the heat to medium and stir in the garlic and grated ginger. Cook for a minute more.

Add eggs, then rice: Add the beaten eggs and stir until just cooked. Add the cooked rice, increase the heat to medium high and cook for a couple minutes more, stirring often.

Add peas, salmon, green onions, soy sauce mixture: Add the peas, salmon, and green onions. (Be gentle with the salmon so you don't break it up too much.) Stir in the soy sauce mixture and remove from heat.
 
Garnish with cilantro to serve, serve immediately.

"Wonderfully easy and tasty.  Used Trader Joe’s quick cook rice - it’s dry like left over rice.  Coconut sugar instead of brown. Added a splash of fish sauce to the coconut aminos - soy free here. No peas in the freezer (unusual) so I added some jalapeño and green pepper with the red. I’m sure this will be in regular rotation.  Thanks for sharing."

"We loved it! We added more soy sauce to this recipe. Next time I might add some bean sprouts."

"Since the goal was to use up leftovers frugally, I took the liberty of subbing in what I had on hand.  I also cut the recipe in half and still created leftover Salmon Fried Rice. \r\n\r\nSo here's what I did different: white onion, green bell pepper, red rice, and edamame instead of peas. Also, no green onion (pouring rain, only green onions are still growing in the yard). \r\n\r\nThis recipe is definitely a  keeper."

The best part of chowder is that you can make it thicker or thinner to your preference. 

New-Manhattan Seafood Chowder

clams

yellow sweet pepper, chopped

celery,

potato,

garlic

tbsp. all-purpose flour

white wine

heavy cream

bay leaf

(14.5 oz.) diced tomatoes, drained

shrimp

oyster crackers and bread, to serve

Place clams in a large pot and cover with water. Bring to a boil; reduce heat and simmer, covered, 6–10 minutes. Using a slotted spoon, remove clams from pot and discard any that have not opened. Strain liquid through a mesh strainer lined with a coffee filter into a heatproof bowl and set aside.

Remove clams from shells and coarsely chop; set aside.

In the same pot, melt butter over medium heat. Add bacon and cook until fat is rendered but bacon is still soft. Add pepper, onion and celery. Cook and stir 7–8 minutes or until vegetables are just tender-crisp. Add potato and garlic and cook 5 minutes more.

Sprinkle flour over the potato mixture and stir to combine. Gradually whisk in 1 1/2 cups of the reserved cooking liquid, whisking until there are no lumps. Whisk in white wine and cream. Add thyme, bay leaf and salt and pepper to taste. Bring to a boil then reduce to a simmer, uncovered, for 12–15 minutes or until potatoes are tender.

Stir in tomatoes, shrimp and cooked clams. Return to a simmer and cook 1–2 minutes or until heated through. Remove thyme and bay leaf.

Make Asian street food at home easily with these Thai Fish Cakes.  Full of robust Asian flavors with a tender, salty, and spicy interior and a crisp and crunchy exterior, these little patties will even satisfy your pickiest eater.

THAI FISH CAKES

fish sauce

chili powder

cumin

coriander

bread crumbs

lime zest

dill leaves

scallions, thinly sliced

ginger

garlic cloves, very finely minced

¼ teaspoon dried, crushed red pepper flakes

Peanut oil

Cut the fish into chunks and place it in the bowl of a food processor. Set aside.

In a glass measuring cup, combine coconut milk, fish sauce, chili powder, cumin, ground coriander, and brown sugar.  Stir to combine.

Add ½ cup bread crumbs, lime zest, dill weed, scallions, ginger, garlic, and red pepper flakes.

Pulse to combine.  The mixture should be able to form patties. If it’s too wet, add more breadcrumbs and pulse again until the desired consistency.

Scoop about ¼ cup of the fish mixture and pat it into a small cake and flatten it slightly.  Repeat with the remaining fish mixture.

Place the fish cakes onto a plate. Cover with plastic wrap, and chill for about 10 minutes.

Meanwhile, pour about 1-inch of peanut oil into a heavy-bottomed frying pan.

Heat the oil over medium heat until hot (a bread crumb should sizzle when you toss it into the oil).

Use a metal spider to gently lower the fish cakes into the oil.  Fry for 2-3 minutes until golden on one side.  Flip and fry the other side until golden and firm &#8211; about 1 ½ to 2 minutes.

Remove from the pan and blot both sides with paper towels.

Serve warm with sweet chili sauce on the side.

Made-from-scratch dumplings in an easy fashion with Zwieback and parsley. A great side dish to mushroom ragout with cream sauce.

Bavarian Zwieback Dumplings (Bayerische Zwiebackknödel)

Brandt Zwieback toasts (1 pack)

milk (12 fl oz.)

onion

eggs

tbsp flour

Finely crumble 4 Zwieback toasts, and put the rest of the Zwieback toasts into a large bowl. Heat the milk to lukewarm, add a pinch of salt, and pour over the Zwieback toasts. Soak for 20 minutes.

Peel the onion, dice fine, and sauté in melted butter until translucent. Add the onion, parsley, eggs, Zwieback crumbs, and flour to the milk-soaked Zwieback toasts and stir vigorously to make a smooth dough. Let rest for another 20 minutes.

Form dumplings with moistened hands and cook in boiling salted water for about 20 minutes. Drain and serve. Tastes great with a mushroom ragout with cream sauce.

Chef Olaf's family loves the mild, broccoli-like flavor of kohlrabi. Unfortunately, this fantastic vegetable is highly underused. This recipe is Chef Olaf's attempt at getting people to fall in love with this 'lonely little vegetable.'

Top 17 lent recipes from across the web

The most viewed lent recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Ever Tuna Salad Sandwich

Panko-Crusted Baked Salmon

Tuna Patties

Moqueca – Brazilian Fish Stew

Portuguese Salt Cod Stew (Bacalao o...

Mediterranean Tuna Pasta

Salmon Fried Rice

New-Manhattan Seafood Chowder

THAI FISH CAKES

Bavarian Zwieback Dumplings (Bayeri...

Scalloped Kohlrabi

Scallops and Roasted Vegetables

Dijon Mayonnaise Roasted Salmon

Easy Lemon Butter Tilapia Fish Taco...

Sauerkraut Soup

Seafood Casserole

Mexican-Style Rice

Top 17 lent recipes from across the web

The most viewed lent recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Ever Tuna Salad Sandwich

Panko-Crusted Baked Salmon

Tuna Patties

Moqueca &#8211; Brazilian Fish Stew

Portuguese Salt Cod Stew (Bacalao o...

Mediterranean Tuna Pasta

Salmon Fried Rice

New-Manhattan Seafood Chowder

THAI FISH CAKES

Bavarian Zwieback Dumplings (Bayeri...

Scalloped Kohlrabi

Scallops and Roasted Vegetables

Dijon Mayonnaise Roasted Salmon

Easy Lemon Butter Tilapia Fish Taco...

Sauerkraut Soup

Seafood Casserole

Mexican-Style Rice

The most viewed lent recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Moqueca – Brazilian Fish Stew