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Best Ever Tinned Fish Sandwich-briny from the salty fish sweet from plump raisins & tart from a light dressing
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5 from 2 votes

Best Ever Tinned Fish Sandwich

Tinned fish sandwich is briny from the salty fish sweet from plump raisins & tart from a light dressing finished with perfect toasted bread & arugula salad
Prep Time15 mins
Total Time15 mins
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Dinner Ideas, Fish, Pescatarian, Sandwich, Seafood
Servings: 4 people
Author: rylee


Tinned Fish Salad

  • 2 cans tuna In Water
  • 2 cans sardines In Water
  • 6 tbsp olive oil
  • 1 tbsp dijon mustard
  • 2 tbsp lemon juice
  • ¼ cup + 1 tbsp raisins
  • 2 roasted red peppers chopped (from Jar or piquillo peppers from salad bar)
  • ¼ cup chopped dill
  • 2 tsp. lemon zest
  • salt + pepper to taste
  • 1 large loaf of ciabatta or french bread

Salad Topping

  • 2 cups arugula
  • ¼ cup julienned watermelon radishes
  • 1 tsp. olive oil
  • pinch of salt


  • ¼ cup dijon mustard
  • ¼ cup mayo


  • Make your dressing in a small bowl by combining olive oil, dijon mustard, lemon juice and salt + pepper.
  • Remove the bones from your sardines and place in a separate bowl with your tuna. Be gentle when breaking it apart so it doesn’t turn mushy!
  • Add raisins, chopped peppers, lemon zest, chopped dill, and a good bit of cracked pepper to your tinned fish.
  • Pour your dressing over fish and give it a taste to adjust for seasonings like more salt and pepper or another squeeze of lemon.
  • Make your salad topping by combining arugula and julienned watermelon radishes with a dash of olive oil and a pinch of salt.
  • Finally, make your dijonaise by combining equal parts mayo and dijon mustard.
  • Slather your toasted bread with dijonnaise, then tuna salad, and finally your arugula salad.