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Clam Chowder! Render diced bacon, remove bacon bits just as they get crisp and reserve. Saute diced onion, celery, carrots and potatoes in the bacon fat. Add some crushed fennel seeds & cracked pepper. Deglaze with white wine, add the clam juice (hold the clams). Add light cream, milk or evaporated milk, and if necessary bottled clam juice or light chicken stock. Taste, season, simmer until potatoes start to fall apart. Thicken with a slurry of quick-dissolve flour and liquid, simmer to cook out. Add the clams just long enough to heat through (can also add chunks of frozen fish as well as chopped celery leaves), and garnish bowls with bacon bits.
I would mix canned salmon with mayo, celery salt, lemon juice. Then forms into patties. Press both sides into some panko. Fry in a hot pan of oil. Serve with a dipping sauce made with mayo, lemon juice and soy sauce mixed together.
I would saute onions, garlic, celery, tomatoes, and some diced jalepeno and cook it down to make a "Rotel" style sauce. Then add the chicken, salt, pepper, cumin, and a little chili powder. If needed add corn starch to thicken or chicken broth to thin. In a casserole dish, layer tortilla chips, the chicken mixture, and grated cheddar cheese- bake to melt the cheese.
I would use canned chicken and shred it with a nice enchilada sauce (canned tomatoes or fresh ones with cumin, cayenne, onion, garlic and a small bit of sriracha or chili garlic sauce) using some of the canning liquid to enhance the chicken flavor that could be overpowered by the sauce. I would then make tortillas or use already made ones putting the chicken inside and rolling them up. Fry them in a pan with some oil (not too much) on medium heat then topping with fresh lettuce, sour cream, and more sauce. It will be crispy, moist and definitely delicious.
Be careful on the spices as adding too much cayenne or sriracha can make the dish inedible. About 1/4 tsp of those ingredients and 1/2 tsp of the others depending on the size of the canned tomatoes or how many tomatoes are used. I used a bigger can and made a large pan of them which I baked in the oven with sauce and cheese after frying.
With canned salmon I would make pakoras, a popular Indian street food. I would shred the salmon, add some chopped scallions, peas, and a spice mixture of cumin, cinnamon, cardamom, pepper, and cloves. I would stuff them into a dumpling dough made of whole wheat flour and then fry them until they are golden brown and delicious!
Canned tuna. id make tuna casserole or tuna with peas and pasta
I would use the roast beef to create quasadias. I would make a fresh tomatio Salsa.
Canned tuna, canned cannelini beans, both drained and washed. Chopped green onion, finely diced celery, drained jarred pimentos, capers, olive oil, lemon juice, with arugula added just prior to serving from my "don't do anything to it and it grows" plant! Seasoned to taste. My "done in five minutes insalata di tonno" when unexpected company drops by!
I have used canned corned beef to make stuffed peppers. Rice, Corned beef, mushrooms,white cheese. Stuffed in bellpeppers
I would use canned clams for a fresh well made clams sauce for my "paccheri" hard wheat pasta.make a "soffritto" with fresh garlic and chilly, drop the clams with some of its water, white wine and let it cook till the wine is evaporated. Cook the pasta al dente and let it finish to cook with the sauce, some fresh chopped parsley, grated lemon zest.done.
I would make a "Seafood-Cake", like a crab-cake but I would add, fresh corn kernels, red pepper, celery,parsley, peas, panko bread crumbs, black olives, diced/cooked potato, dill weed, salt/pepper and egg to bind mixture. Pan-fried in clarified butter at medium /low heat. Served with a chipolte/lime aioli sauce.