Yotam Ottolenghi’s tinned fish recipes for students

Good-quality oily fish, packed in (even more) oil and preserved in a jar or tin: in my book, that’s the pantry staple gift that keeps on giving. It’s a readymade snack or meal – simply pile it on to toast and apply free rein to the condiments – or the ultimate way to bulk up other pantry staples such as pasta. It’s the ultimate meal for one or, if your shelves are well stocked, for two, three or four. The back-to-uni (or school or work) checklist: keys, wallet, phone, tinned fish. Own it!

Mackerel and za’atar linguine with lime (pictured top)

This is a play on the classic Sicilian sardine pasta. I’ve used mackerel fillets because they’re a bit meatier than sardines, so tend to break down less and give the dish a bit more texture. That said, tinned sardines or tuna would also both work well here.

Prep 15 min
Cook 15 min
Serves 2

250g mackerel fillets in olive oil (2 x 125g tins), drained and oil reserved
1 onion, peeled and finely diced (160g)
Fine sea salt and black pepper
2 garlic cloves, peeled and finely minced
½ fresh red chilli, cut into thin rings
20g pine nuts
25g raisins
3 tsp za’atar
1 lime, zest finely grated, then ½ juiced
20g parsley, roughly chopped
180g dried linguine
20g rocket leaves
2 tbsp olive oil

Put oil from both mackerel tins in a large, high-sided frying pan on a medium-high heat. Add the onion and half a teaspoon of salt, then fry for three minutes, until soft but not taking on any colour. Add the garlic, chilli and pine nuts, fry for two minutes, then stir in half the drained mackerel and break it up into small pieces. Fry for two minutes, then take off the heat and stir in the raisins, a teaspoon of za’atar, the lime zest, the parsley and a few turns of black pepper.

Bring a large pot of very well-salted water to a boil, then drop in the linguine and cook according to packet instructions, until al dente. Drain the pasta, reserving 200ml of the cooking water.

When the pasta is drained, return the mackerel pan to the stove and turn on the heat to high. Add the drained pasta and reserved pasta water, and toss and mix to combine for a minute or two, until the liquid has reduced but not disappeared completely, then turn off the heat.

Make a quick rocket salad by tossing the leaves in a bowl with the lime juice, a teaspoon of za’atar and a tablespoon of olive oil.

Transfer the pasta to a large round serving bowl, then break the remaining mackerel into large chunks and scatter them all over the pasta. Dress with the rocket salad and a drizzle of extra olive oil, sprinkle on the remaining za’atar and serve.

Fricassee tuna melt

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Double carbs, melted cheese, tuna mayo, harissa tapenade … this is an unashamed beast of a sandwich in which Tunisian tuna fricassee meets the tuna melt, and it’s guaranteed to hit the proverbial spot.

Prep 15 min
Cook 20 min
Makes 2 very large toasties, to serve four

For the tuna mix
200g jarred (or tinned) tuna in olive oil (drained weight) – save the oil for the tapenade
100g mayonnaise
½ red onion, finely diced (90g)
Fine sea salt and black pepper

For the harissa tapenade
150g pitted black olives
2 garlic cloves
1½ tbsp red harissa paste
1½ tbsp lemon juice
2 tbsp reserved olive oil from the drained tuna
½ tsp maple syrup (or runny honey)

For the fried potatoes
100ml olive oil
1 potato, unpeeled, halved lengthways, then cut into ½cm-thick half-moons (300g)

To assemble
4 large slices sourdough
200g grated mozzarella, or low-moisture mozzarella
20g parsley leaves

Put the tuna in a bowl, break it up with a spoon, then mix in the mayo, onion, a quarter-teaspoon of salt and a few grinds of black pepper.

Put all the tapenade ingredients in a food processor and blitz to a chunky paste.

Put the 100ml olive oil for the potatoes in a large, nonstick frying pan on a medium-high heat, then fry the potato slices, flipping often, for 10-12 minutes, until golden brown on both sides. Use a slotted spoon to transfer the potatoes to a plate lined with kitchen paper, to drain, then season with a half-teaspoon of salt.

To assemble the toasties, spread each slice of bread with a quarter of the tapenade, then top with a 50g sprinkling of grated mozzarella. Divide the tuna mix between two of the slices of bread, then top that with the fried potatoes. Put the parsley leaves on top of the potatoes, then carefully close each sandwich by putting the two tapenade and cheese-topped bread slices on top.

Return the frying pan to a medium heat, lay one of the sandwiches in the pan and fry for about six minutes, flipping it once halfway through, until golden and toasted on each side, and with melted cheese inside. Remove from the pan and drain on a rack or plate lined with kitchen paper, then repeat with the second sandwich.

Slice each sandwich in half, and serve immediately.