The proliferation of high-quality tinned tuna, salmon, or whatever you like available in the States has greatly expanded over the years, so this will taste even better when you start with good quality fish. While any kind of bread works for the toast, I love really dry crackers, whether it’s a Wasa cracker or those crunchy dried mini toasts you can buy from European supermarkets. They are kind of bland, but with a little hidden sweetness that I find strangely addicting. Topping it with some fresh herbs like parsley or cilantro and a healthy drizzle of high-quality olive oil is great, too. If you’re using fish packed in oil, I would still shake off excess oil and taste before adding more, as a little bit of “fresh” oil can add some bright flavor notes to the dish. When making this solo, I use just one can.

From the book Cook Simply, Live Fully © 2024 by Yasmin Fahr. Reprinted by permission of HarperCollins Publishers.


Serves 2
  • 2 (4-ounce) cans tuna or salmon in water or oil
  • 1 lime, halved
  • ½ teaspoon Dijon mustard (optional)
  • Flaky sea salt and freshly cracked black pepper
  • Extra-virgin olive oil

  • 1 to 2 sprigs of cilantro, parsley, or basil, leaves and tender stems, gently torn (optional)
  • Any kind of bread you have or like, lightly toasted so it’s firm, or crackers, for serving
Cookware Used
Little Sheet Duo
Two Nonstick Quarter-Sheet Pans
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Stir Crazy
3-Piece Nested Mixing Bowl Set
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The Great Tool Family
5-Piece Silicone Utensil Set
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In the pan or bowl you plan to eat out of, add the tinned fish, squeeze in half of the lime, the mustard, if using, 3 or 4 grinds of black pepper, and mix to combine, breaking up the fish into large chunks. Top with a pinch of flaky salt, a drizzle of your nice olive oil, and fresh herbs, if desired. Adjust seasoning with more lime juice as needed.

Spread on toasted bread or crackers.