Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Mackerel Toast with Canned Tuna, Charred Cherry Tomatoes, and Pickled Shallots
2022-04-26
https://www.metro.ca/userfiles/image/recipes/tartine-maquereau-thon-tomates-cerises-carbonisees-echalotes-marinees-11897.jpg
PT1H20M
PT25M
PT1H45M
In a glass bowl, add the shallots, vinegar, and salt. Mix well to combine, cover, and let sit to pickle for 1 hour.In a medium-size mixing bowl, add the mayonnaise, tuna, lemon zest, lemon juice, garlic, tarragon, Bahama Mama or Old Bay seasoning, kosher salt, and ground black pepper. Mix well to combine, then set aside.Preheat the broiler to high.Spread the cherry tomatoes out on a baking sheet, skin side up. Place them under the broiler and broil until lightly charred on top. Once they’re done, remove from the oven and set aside.Place the mackerel filets on a separate baking sheet, skin side up. Using a sharp knife, lightly score the filets. This will help prevent the skin from curling as the fish cooks. Place the filets under the broiler and cook until the skin is crispy and the fish is cooked through to an internal temperature of 60°C (140°F).Toast the sourdough slices in a toaster.To assemble the dish, spread some of the tuna mayonnaise mixture on the slices of toast. Top each slice with one mackerel filet, followed by the charred cherry tomatoes and pickled shallots.Source : Valentine Thomas
2
0
0
0
0
1 cup (250 ml) mayonnaise
1 can tuna, drained well 142 g (5oz)
1 tablespoon (15 ml) lemon zest
1 tablespoon (15 mg) lemon juice
1 tablespoon (15 ml) minced garlic
2 tablespoons (30 ml) minced tarragon, 1tbsp (15 ml) reserved
2 teaspoons (10 ml) Bahama Mama Spice or Old Bay
1/4 teaspoon (1,25 ml) kosher salt
1/4 teaspoon (1,25 ml) ground black pepper
8 oz (227 g) cherry tomatoes, halved
2 fillets whole mackerel, deboned
2 tablespoons (30 ml) olive oil
2 slices sourdough bread
Pickled shallot (optional):
1 large shallot, thinly sliced
1/2 cup (125 ml) distilled white vinegar
1 teaspoon (5 ml) kosher salt
Mackerel Toast with Canned Tuna, Charred Cherry Tomatoes, and Pickled Shallots
2
Main course
1:20
Preparation
0:25
COOKING
1:45
TOTAL TIME
Ingredients
-
1 cup
(250 ml)mayonnaise
-
1 can
tuna, drained well 142 g (5oz)
-
1 tablespoon
(15 ml)lemon zest
-
1 tablespoon
(15 mg)lemon juice
-
1 tablespoon
(15 ml)minced garlic
-
2 tablespoons
(30 ml)minced tarragon, 1tbsp (15 ml) reserved
-
2 teaspoons
(10 ml)Bahama Mama Spice or Old Bay
-
1/4 teaspoon
(1,25 ml)kosher salt
-
1/4 teaspoon
(1,25 ml)ground black pepper
-
8 oz
(227 g)cherry tomatoes, halved
-
2 fillets
whole mackerel, deboned
-
2 tablespoons
(30 ml)olive oil
-
2 slices
sourdough bread
-
Pickled shallot (optional):
-
1
large shallot, thinly sliced
-
1/2 cup
(125 ml)distilled white vinegar
-
1 teaspoon
(5 ml)kosher salt
Preparation
In a glass bowl, add the shallots, vinegar, and salt. Mix well to combine, cover, and let sit to pickle for 1 hour.
In a medium-size mixing bowl, add the mayonnaise, tuna, lemon zest, lemon juice, garlic, tarragon, Bahama Mama or Old Bay seasoning, kosher salt, and ground black pepper. Mix well to combine, then set aside.
Preheat the broiler to high.
Spread the cherry tomatoes out on a baking sheet, skin side up. Place them under the broiler and broil until lightly charred on top. Once they’re done, remove from the oven and set aside.
Place the mackerel filets on a separate baking sheet, skin side up. Using a sharp knife, lightly score the filets. This will help prevent the skin from curling as the fish cooks. Place the filets under the broiler and cook until the skin is crispy and the fish is cooked through to an internal temperature of 60°C (140°F).
Toast the sourdough slices in a toaster.
To assemble the dish, spread some of the tuna mayonnaise mixture on the slices of toast. Top each slice with one mackerel filet, followed by the charred cherry tomatoes and pickled shallots.
Source : Valentine Thomas
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
