I’m also a big fan of using endives as the vessel for the toppings, in place of bread when I don’t have any on hand. It’s super healthy and low carbs.
Whenever I pop open a tin dressed in olive oil, it’s essential to save that flavorful oil! I drain the cans to make a flavorful salsa / bruschetta of sorts using shallots and whatever herbs I’ve got growing or on hand. The shallots impart a nice zest and umami and makes a great accompaniment to the tinned fish to eat over endives or bread. Recipe below.
