• Yield: 4 servings

  • Time: 10 minutes prep, 8 minutes cooking, 18 minutes total

Mackerel is very similar to tuna in flavor, so I thought to try this substitution one day. I loved the results. Serve with a salad for a light lunch or with Pecan Quinoa Pilaf and Sauteed Greens with Orange, Anchovy, and Red Onion for an easy dinner.


  • Two 7-ounce cans smoked mackerel

  • 1/4 cup mayonnaise

  • Pinch of celery salt

  • 4 slices whole-grain bread

  • 4 ounces white cheddar cheese, thinly sliced


Preheat oven to 400 degrees.

Open the cans, drain the mackerel, and flake it with a fork in a medium bowl. Mix in the mayonnaise and celery salt. Evenly divide the fish among the slices of bread and cover with the cheese. Place on a baking sheet and bake until the cheese is melted and the mackerel is warmed through, about 8 minutes.

From For Cod and Country: Simple, Delicious, Sustainable Cooking by Barton Seaver (Sterling Epicure, 2011). Copyright © 2011 by Barton Seaver. All rights reserved. Used with permission of Sterling Epicure.

Barton Seaver
Barton Seaver is a chef in Washington, D.C., a National Geographic Fellow and the author of For Cod and Country.