tins for the win

Put all that canned fish to good use (in the most delicious way) with these protein-packed suppers and creative recipes.

- Becca Miller

There may be plenty of fish in the sea, but the tinned type takes top place when it comes to convenience and cost. And! Its popularity is on the up-and-up: Sales are projected to grow by more than $7 billion over the next nine years, per Persistence Market Research.

From smoked and spicy to olive oil packed, the tiny containers are clutch for all kinds of recipes. So, think beyond your usual tuna sandwich with these WH Test Kitchen takes, featuring some of our faves, like mackerel, sardines, salmon, and more.

White Anchovy Eggplant Lavash

TOTAL: 35 MIN. SERVES: 4

2 medium eggplants (about 14 oz each), cut into 3/4-in. pieces

3 Tbsp plus

1/4 tsp olive oil, divided Kosher salt

3/4 tsp cumin seeds

2 4.4-oz cans white anchovies in olive oil

2 sheets lavash

1/2 cup Greek yogurt

3 Tbsp red onion, minced

1/2 cup cilantro, chopped, plus leaves for serving

2 Persian cucumbers, peeled into ribbons

1 tsp Aleppo pepper

1. Heat oven to 475°F. On large rimmed baking sheet, toss eggplant with 3 Tbsp oil and 1/2 tsp salt, and roast, stirring halfway through, until golden brown and tender, 18 to 22 min. Gently toss with cumin seeds and let cool.

2. Meanwhile, drain anchovies and break into bitesize pieces. Divide lavash among 2 baking sheets, brush with remaining 11/4 tsp oil, and bake until golden brown around edges, 3 to 4 min. (Lavash will crisp as it cools.)

3. In medium bowl, combine yogurt, onion, and cilantro, then toss with cooled eggplant. Divide among lavash and top with cucumbers and anchovies. Sprinkle with Aleppo pepper and additional cilantro, if desired, then cut into pieces.

Mackerel and Tomato Pasta With Almond Mint Pesto