Frequently Asked Questions about Canned Fish

WIC Healthy Families Food, Fun and Facts!

Some Recipes that Use Canned Fish

MN WIC Program

  • Kids can help!

Salmon Burgers
Tuna Melt Sandwiches
Tuna Macaroni Salad
Tuna Noodle Casserole
Tuna Salad Spread

Salmon Burgers

  • 1 can (14-16 oz.), drained OR 2 pouches (7-8 oz. each) salmon
  • 8 saltine crackers

Remove skin from fish and flake with a fork. Mash fish with bones in a medium bowl.

  • Place crackers in a re-sealable plastic bag. Crush crackers into crumbs using a rolling pin or cup. Add to bowl.
  • 3 Tbsp Caesar dressing OR cucumber dill dressing OR mayonnaise-type salad dressing

For a variation, add: 1/4 cup sweet red pepper, diced; 1 tsp lemon juice; and 4 drops hot sauce

  • Add dressing, red pepper, lemon juice and hot sauce to bowl. Mix well.
  • No-stick cooking spray
  • 4 hamburger buns

For a variation, add: Avocado slices, lettuce leaves and/or tomato slices

Shape into 4 patties. Coat a large frying pan with no-stick cooking spray and place over medium heat. Cook salmon patties, turning once, until lightly browned on each side.

Place on buns. Top with lettuce, tomato and avocado.

Servings: 4

Tips: The bones in salmon are a good source of calcium. Look for whole grain buns and light salad dressing.

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Tuna Melt Sandwiches

  • 1 can (5-6 oz.) tuna, drained OR 1 pouch (6-7 oz.) tuna OR 1 can (6 oz.) salmon, drained
  • 2 Tbsp dill or sweet pickle, chopped
  • 4-6 Tbsp mayonnaise OR mayonnaise-type salad dressing
  • 1/3 cup cheese, diced
  • Salt and pepper to taste

Heat oven to 350°F.

  • Combine all but the hamburger buns and mix well.
  • 4 hamburger buns OR 8 slices bread
  • Spread 1/4 of mixture on the bottom half of each hamburger bun.
  • Place the tops on the buns.
  • Wrap each sandwich in foil.

Bake for 15 minutes.

Servings: 4

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Tuna Macaroni Salad

  • 1 cup elbow macaroni, dry

Cook macaroni as directed on package. Drain and let cool.

  • 2 cans (5-6 oz. each) tuna, drained OR 2 pouches (6-7 oz. each) tuna
  • 1/4 cup celery, chopped
  • 3/4 cup carrots, grated OR cooked peas
  • Combine macaroni, tuna, celery and carrots in a large bowl.
  • 1/2 cup mayonnaise OR mayonnaise-type salad dressing
  • 2 Tbsp onion, finely chopped
  • 1/4 tsp pepper
  • Stir together mayonnaise, onion and pepper.
  • Spoon dressing over salad. Stir gently to combine.

Cover and refrigerate for at least one hour to chill salad thoroughly.

Servings: 6

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Tuna Noodle Casserole

  • 2 1/2 cups egg noddles OR other pasta, dry
  • 1 cup peas, frozen OR carrots, frozen OR leftover vegetables (no need to boil)

Heat oven to 375°F.

Cook noodles according to package directions, adding peas during the last 2 minutes of cooking time. Drain.

  • 1 can (10-12 oz.) condensed cream of mushroom soup
  • 1/2 cup milk
  • 1/2 tsp garlic powder
  • Mix together soup, milk and garlic powder in a large bowl.
  • 1 can (5-6 oz.) tuna, drained OR 1 pouch (6-7 oz.) tuna
  • 3 cups cornflakes

Stir in noodles, peas and tuna. Pour into a 1 1/2-quart casserole dish (a cake pan can also be used).

  • Put cornflakes in a re-sealable plastic bag. Crush cornflakes into crumbs using hands, a cup or a rolling pin.

Bake 15 minutes. Top with crushed cornflakes. Bake 5-10 minutes more or until thoroughly heated.

Servings: 4

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Tuna Salad Spread

  • 1 can (5-6 oz.) tuna, drained OR 1 pouch (6-7 oz.) tuna
  • 1/4 cup celery, chopped
  • 1/4 cup mayonnaise OR mayonnaise-type salad dressing
  • Combine all ingredients in a medium bowl. Stir to combine.

Servings: 2

For a variation, add: 3 Tbsp green onion, chopped; 1/4 cup chopped apples, cucumbers, slivered almonds, or green pepper for added zest

Serving Ideas: Tuna Salad can be spread on bread, rolled in a tortilla, put on top of crackers or served with lettuce.

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