Another tinned fish recipe! Meaning 87% of you are like, YAWN.
So for the 13% of you who may be interested in something like this, hooray! Welcome! I can chill.
I promised another tinned fish recipe way back when, and this one is really excellent if you want to change up your regular flavors. (I almost typed flavor profile but didn’t want to sound like a turd.)
Let us peepeth!
Why mackerel? No real reason other than I picked it up at Trader Joe’s forevah ago and have been wanting to do something grain bowly with it.
Why farro? No real reason other than it was in my pantry batting its eyes at me to be the chosen grain. But barley or wheat berries work just fine, as well!
Why pepitas? No real reason other than I’ve been topping my morning oats with them and I love that nuttiness and texture it gives. Especially toasted!
Why chives and basil? Because herbs are life.
Why eggs? Because eggs.
Oh! A lemon is missing from this photo because I’m a ding dong.
Excuse the messy stove.
Let’s just cook our farro until it’s toothy and tender, 20 to 25 minutes. Just like we like.
So listen to this. While you still have that hot water in the pot from cooking the farro, just sieve out your farro and transfer it into a mixing bowl. Add a little more water to the pot if you need and get the eggs in. Once it gets back to a light simmer, set a timer for 7 minutes. Your AIGS will be nice and jammy by then.
But in the farro mixing bowl, let’s add in the lemon juice, the snipped chives and freshly chopped basil, and a few Tbs. of your best extra-virgin olive oil. Pinch of salt, of course. And stir that all together.
Top with your jammy eggs and flaked mackerel, some extra basil and the pepitas (toasted if you want!) and you’re SET. Another drizzle of oil for good measure, and a few grinds of black pepper.
THIS. This isn’t going to land for most of you, I get it. But I think it’s just wonderful. So for those out there that love a grain bowl type of lunch with a sustainable tinned fish, that’s actually truly flavorful (don’t give it the stink eye until you try it), topped with delicious eggs and fresh herbs, you will fall apart.
Don’t forget that lemon! The acidity wakes it up. And really, grab your best oil. The one you never touch because you dropped a pretty penny on it. It will shine in this.
Refined but rustic.
Pantry staples with a hit of fresh.
Nutrition for DAYS, but not overly stuffy, ya know?
You could even throw some finely diced red bell pepper in there for a hit of color. I didn’t realize the mackerel and farro would be so similar in color. Ha! Whoops. I’m still a good person.
Who had the most insanely tasty lunch with so much flavor and texture.
No one’s complainin’ here.
Lunch today? Yup!
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Ingredients
- 1 cup farro
- 6 oz tinned mackerel
- 3 Tbs. extra-virgin olive oil (grab the good stuff!)
- 1 lemon
- 1 Tbs. snipped chives
- 1 Tbs. chopped basil, plus more for garnish
- 2 Tbs. pepitas (toasted if you want)
- 2 eggs
- Coarse salt
Instructions
- Bring a medium pot of salted water to a boil. Add the farro and cook until toothy and tender, 20 to 25 minutes. Using a sieve, transfer the cooked farro to a medium mixing bowl, leaving as much hot water in the pot as you can. Add a little more if needed and gently add your eggs to the pot. Bring to a simmer, set a timer for 7 minutes and let the eggs cook. Once cooked, transfer to a bowl with iced water and let them cool for a minute. Peel the eggs under cool running water and slice in half to reveal the most beautiful jamminess you’ve ever seen.
- In the meantime, to the farro add your BEST olive oil (3 Tbs.), the juice from half the lemon, both herbs and a pinch of salt. Toss this together, add the jammy eggs, pepitas, extra basil for garnish, another squeeze of lemon, a grind of black pepper and one last pinch of finishing salt. Perfect.
- Serve it up!
- Serves two.
Plus it rocks a solid spring vibe, if I say so myself.
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