This No-Cook Pantry Meal Makes for Stress-Free Weeknight Dinners

Recipes are my jam. As the food director at REAL SIMPLE, a recipe developer, and cookbook super-fan, I love to find a new recipe to cook. That’s true whether I need a quick and easy weeknight dinner or want to spend more time in the kitchen over the weekend cooking up something for a dinner party. 

But, some nights, well, some nights I just can’t. And that’s when this super-easy dinner strategy comes into play. It requires no cooking, and minimal to no chopping. I can assemble the whole thing in 10 minutes or less—I put it all on a cutting board or even a sheet pan—and it’s easy to pull together for one, two, or more people. And, once we’ve eaten, there are hardly any dishes to wash!

The secret to this magic meal? Tinned fish. I talked to a few people who are as enthusiastic as I am about this dinner plan, and they shared some smart tips.

Start With Tinned Fish

Tins of fish—like tuna, smoked trout, salmon, sardines, mussels, clams, and anchovies—are superstars in so many ways. They’re shelf-stable, high in protein, and extremely tasty. 

To build a satisfying meal with tinned fish at the center, Alexis deBoschnek, author of Nights and Weekends, suggests one to two tins of fish per person, depending on how hungry people are and how many other items will be part of the spread.

As for what varieties of tinned fish to serve, there are so many options. Less adventurous eaters or tinned fish novices may want to start with tuna, trout, or salmon, says Niki Russ Federman, co-author with Josh Russ Tupper of Russ & Daughters: 100 Years of Appetizing. “These are fish that everyone recognizes from eating in other ways, so it can take away some of the intimidation.” 

DeBoschnek, a tinned fish connoisseur, has suggestions for more adventurous eaters. “Try tinned clams, mussels in a spicy tomato sauce, sardines, or really good anchovies.”

Also, you don’t need to take the “tinned” part too literally. Tonnino makes excellent jarred tuna and salmon. But, while fish in a pouch will work in a pinch, in general, the higher the quality, the better the taste. Russ Tupper recommends looking for fish in olive oil. “For example, a high-quality tin of tuna in good olive oil tastes so much better than the canned tuna we all grew up eating.”

Fill Out the Meal With Pantry Items

Obviously, fish alone does not make a meal. There are a few other essential categories to consider when building this dinner:

• Something bread-y or cracker-y: “You definitely want to have something to put the fish on, such as good crusty bread, crackers, or bagel chips,” says Russ Federman. If you’re gluten-free or prefer more veg, deBoschnek says that endive leaves can act as excellent vehicles for transporting tinned fish to mouth. And don’t forget about potato chips!
• One or more pickle-y things: Having some acid on the board is a must; it will help cut through the richness of the fish. “Cornichons, or any kind of crunchy pickles, are a great accompaniment, and/or some good olives,” suggests Russ Tupper.
• Fresh fruit and/or veg: This category is optional, but makes a tinned fish dinner feel more like a full meal. “It could be as simple as sliced cucumber or radishes,” says deBoschnek. Or, use up any leftover cooked veggies, such as broccoli florets or asparagus. A simple green salad would also fit the bill. I love some fruit on my tinned fish dinner board, too. Depending on the season, that could be grapes, sliced nectarine or apple, mandarin orange segments, or even a handful of dried figs, dates, or prunes.
• Bonus ideas: If you have store-bought hummus or a dip on hand, set them out, says deBoschnek. She’ll also throw a couple of hard-boiled eggs into the mix if she has them in the fridge, and suggests canned beans, rinsed and dressed in olive oil, salt, pepper, and lemon juice. Salted butter, hot sauce, and lemon wedges are small touches that can add big flavor.

A Few Combinations to Try

One of deBoschnek’s favorite combos is olive oil-packed tuna with sliced baguette and butter, pickled red onions, and parsley. Russ Federman and Russ Tupper want Baltic rye bread with their tinned fish. “It’s a dense, flavorful black bread that is sturdy enough to stand up to fish piled on top. First spread on some good salted butter, and depending on the fish, maybe add a squeeze of lemon juice.” On the side, they’ll add some firm pickled vegetables, like carrots or radishes.

Lately, my family has been enjoying tins of smoked trout. Last week we ate a couple with leftover potato salad, crispy crackers, a pile of carrot sticks, a handful of olives, and a juicy sliced peach. The meal couldn’t have been easier to pull together, and we couldn’t have enjoyed it any more.