From Portugal, codfish in olive oil is a classic but truly has no borders as it is famous all over the world. All you do is open the tin, drain off most of the oil and, with the plain codfish, add it to hot, just cooked new potatoes or Yukon Gold slices; some chopped parsley and a bit of garlic, new oil, salt and pepper to taste and you have a ready made salad.  Add some chickpeas for a classic Tuscan style appetizer.