Briny sardines get added intensity from fresh onion and Dijon mustard in this open-face sandwich from chef and radio host Mike Colameco.
We love this creamy salad on a toasted bagel half, topped with tomato and onion slices.
SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family.
Canned tuna has a newly prestigious image now that pricey brands of the ubiquitous fish are flying off the shelf.
A former chef at the Glacier Bay Country Inn in Gustavus, Alaska, created this salad to use up leftover halibut, but it can be made with salmon as well.
This savory spread is equally at home as an elegant hors d’oeuvre, a casual snack, or in a picnic basket.