JUMP TO RECIPE ⇣

The universe has not given canned Mackerel the love it deserves!

Mackerel has long been one of my go-to sushi choices. But as far as shopping in the canned fish aisle of the grocery store, I’m guilty of reaching for tuna most of the time, with sockeye salmon and sardine being my second and third choices. Why? Habit. Little did I know until now, canned mackerel is equally if not even more habit-forming. Case in point: these super simple and suuuper tasty Tartines with Mackerel and Refried Butter Beans are well-loved by my family and my foodie adult friends. The refried beans are creamy and savoury, and the mackerel fillets flakey and umami-packed. The parsley salad’s acidic and herbaceous freshness perfectly balances the other rich and creamy elements for a seriously delightful bite!.

Even my six year old daughter and nephew loved them, much to my delight – and surprise, quite honestly! If you haven’t had canned mackerel before, the meat is soft, flakey and moist with a rich yet mild flavor that has none of the “fishiness” of, say, sardines. Taste and texture are of course, of paramount importance. But I happily discovered there are other important reasons to choose mackerel.

When Gold Seal reached out to collaborate on a recipe featuring their canned mackerel, I learned that in fact, we should all be reaching for canned mackerel more often. It is rich in Omega-3 fatty acids which, you must know by now, is essential for a healthy body and brain. Gold Seal’s canned mackerel is certified by the MSC, the Marine Stewartship Council which is a non-profit organization whose mission is to contribute to the health of the oceans via its recognition of sustainable fishing practices.

For all of these reasons, Gold Seal’s canned mackerel is going to have a prominent spot in my pantry now.

Hopefully I have convinced you to give mackerel a try too. Or, if you are savvier than me and already an avid canned mackerel consumer, try them out in this recipe! These Tartines with Mackerel and Refried Butter Beans could not be easier to prepare. And really, really, really delicious! They work well as a lunch, a snack or fulsome dinner alongside a salad or soup. Even on their own, these are hearty and nutritious but quick to pull together with basic pantry and fridge staples. Sometimes the simplest things taste the best.

x

Tartines with Mackerel + Refried Butter Beans

Pescatarian. Dairy Free.

Makes 6 tartines.

INGREDIENTS

For the Refried Butter Beans:

1 14-oz can of butter beans (or other canned white bean), rinsed and drained well

½ C white onion, finely chopped

1 clove garlic, finely minced

½ tsp dried oregano

1 tbsp chopped fresh dill

½ C broth

½ tsp kosher salt, more or less to taste

Oil for sautéing (I use avocado oil)

For the Parsley Salad:

½ C roughly chopped fresh parsley leaves

1 tbsp fresh dill

2 tbsp fresh lemon juice

3-4 tbsp extra virgin olive oil, or as much as needed to coat parsley well

Kosher salt to taste, start with ¼ tsp and work up

For Assembly + garnish:

2 115g-cans of Gold Seal Mediterranean style Mackerel, drained of the oil

6 slices of sourdough bread, toasted and brushed with some extra virgin olive oil while still hot

Sprinkle of Maldon salt (or other flakey salt)

Sprinkle of dried red pepper flakes or spicy pepperoncini for a kick (optional)

METHOD

Make the parsley salad: Mix all ingredients together and set aside at room temperature while you prepare the refried beans.

Make the refried beans: Preheat a skillet over medium heat. Drizzle some oil, add the chopped onions along with ¼ tsp kosher salt and sauté a couple of minutes or until softened. Add minced garlic, dried oregano and fresh dill. Sauté a minute more. Add well-drained beans and mix well. Pour in the broth and while it comes to a simmer, mash with a fork to get to desired texture – I like it mashed with some texture still. Cook about 2 minutes or when the liquid is noticeable reduced. It will seem a bit wet but take it off heat and it will thicken as it cools. Taste, add salt and pepper to taste. Allow refried beans to cool a bit before using. If it seems too thick, splash in tiny bit of hot water to thin to desired consistency.

Assemble: Spread refried beans on toasted bread slices (you may like to brush on some olive oil on the freshly toasted bread slices first). Add fillets of Mackerel, including the olives from the can. Top with parsley salad and a sprinkle of flakey salt. Add spicy peppers if you like (we do). Enjoy!

This post was sponsored by Gold Seal but opinions are always my own.  Thank you for supporting the brands that enable me to create new content for this site!  You can further explore Gold Seal’s line of canned fish on their website or follow them on social media via Instagram @GoldSealCanada #oceansbrandpartner #fullofgood #sponsored

If you like this recipe, pin it to Pinterest! You can also leave me a comment below to let me know what you think of this post - I would love that.