10 Incredibly Delicious Ways to Eat Canned Sardines | Ingredients and Recipe

Introduction:

Canned sardines might not always be the first thing that comes to mind when thinking about delicious meals, but trust us, these little fish are a culinary gem waiting to be discovered! Packed with flavor, nutrients, and versatility, canned sardines are a budget-friendly pantry staple that can transform simple dishes into gourmet delights.

Today, we’re going to explore 10 incredibly delicious ways to enjoy canned sardines, complete with easy-to-follow recipes and ingredients you likely already have on hand.

Whether you’re a sardine enthusiast or a newcomer to the world of these tiny treasures, these recipes will show you just how versatile and delicious canned sardines can be.

So let’s get in and discover the endless possibilities of incorporating canned sardines into your meals.

1. Sardine and Avocado Toast

• Ingredients:
  • 1 can of sardines
  • 1 ripe avocado
  • 2 slices of whole grain bread
  • Lemon juice
  • Salt and pepper to taste
• Recipe:
  1. Mash the ripe avocado in a bowl and season with lemon juice, salt, and pepper.
  2. Toast the slices of whole grain bread until golden brown.
  3. Spread the mashed avocado evenly on each slice of toast.
  4. Top with canned sardines and enjoy!

2. Sardine Pasta with Garlic and Lemon

• Ingredients:
  • 1 can of sardines
  • 200g of pasta (spaghetti or linguine)
  • 2 cloves of garlic, minced
  • 1 lemon, zest and juice
  • Olive oil
  • Salt and pepper to taste
• Recipe:
  1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
  2. In a pan, heat olive oil over medium heat and sauté the minced garlic until fragrant.
  3. Add the canned sardines to the pan and break them apart with a spatula.
  4. Add the cooked pasta to the pan along with lemon zest and juice.
  5. Season with salt and pepper to taste, and toss everything together until well combined. Serve hot.

3. Sardine Salad with Chickpeas and Feta

• Ingredients:
  • 1 can of sardines
  • 1 can of chickpeas, drained and rinsed
  • 100g of feta cheese, crumbled
  • 1 cucumber, diced
  • 1 red onion, thinly sliced
  • Handful of cherry tomatoes, halved
  • Handful of fresh parsley, chopped
  • Olive oil
  • Red wine vinegar
  • Salt and pepper to taste
• Recipe:
  1. In a large mixing bowl, combine the chickpeas, cucumber, red onion, cherry tomatoes, and parsley.
  2. Drizzle olive oil and red wine vinegar over the salad, and season with salt and pepper to taste. Toss until well combined.
  3. Transfer the salad to serving plates and top with crumbled feta cheese and canned sardines. Enjoy!

4. Sardine and Tomato Bruschetta

• Ingredients:
  • 1 can of sardines
  • 4 slices of baguette
  • 2 ripe tomatoes, diced
  • 2 cloves of garlic, minced
  • Handful of fresh basil leaves, chopped
  • Balsamic glaze (optional)
  • Olive oil
  • Salt and pepper to taste
• Recipe:
  1. Preheat the oven to 200°C (400°F). Place the slices of baguette on a baking sheet and drizzle with olive oil.
  2. Bake in the preheated oven for 5-7 minutes, or until golden brown and crispy.
  3. In a bowl, combine the diced tomatoes, minced garlic, chopped basil leaves, olive oil, salt, and pepper.
  4. Top each slice of toasted baguette with the tomato mixture and a few pieces of canned sardines.
  5. Drizzle with balsamic glaze, if desired, and serve immediately.

5. Sardine and Spinach Stuffed Portobello Mushrooms

• Ingredients:
  • 1 can of sardines
  • 4 large portobello mushrooms
  • 2 cups of baby spinach, chopped
  • 2 cloves of garlic, minced
  • 1/2 cup of breadcrumbs
  • 1/4 cup of grated Parmesan cheese
  • Olive oil
  • Salt and pepper to taste
• Recipe:
  1. Preheat the oven to 200°C (400°F). Remove the stems from the portobello mushrooms and gently scrape out the gills with a spoon.
  2. In a pan, heat olive oil over medium heat and sauté the minced garlic until fragrant.
  3. Add the chopped baby spinach to
  the pan and cook until wilted. Season with salt and pepper to taste.
  4. In a bowl, combine the cooked spinach, breadcrumbs, and grated Parmesan cheese.
  5. Stuff each portobello mushroom with the spinach mixture and top with canned sardines.
  6. Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown. Serve hot.

6. Sardine and Quinoa Salad with Lemon-Dijon Dressing

• Ingredients:
  • 1 can of sardines
  • 1 cup of quinoa
  • 2 cups of water or vegetable broth
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1/4 cup of red onion, thinly sliced
  • Handful of fresh parsley, chopped
  • Lemon-Dijon dressing:
  • 1/4 cup of olive oil
  • 2 tablespoons of lemon juice
  • 1 tablespoon of Dijon mustard
  • 1 clove of garlic, minced
  • Salt and pepper to taste
• Recipe:
  1. Rinse the quinoa under cold water and drain well.
  2. In a saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool slightly.
  3. In a large mixing bowl, combine the cooked quinoa, diced cucumber, diced red bell pepper, sliced red onion, and chopped parsley.
  4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
  5. Pour the dressing over the quinoa salad and toss until well combined.
  6. Divide the salad into serving bowls and top each bowl with canned sardines. Enjoy!

7. Sardine and Corn Chowder

• Ingredients:
  • 1 can of sardines
  • 2 cups of corn kernels (fresh or frozen)
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 medium potatoes, diced
  • 4 cups of vegetable broth
  • 1 cup of milk or coconut milk
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)
• Recipe:
  1. In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant.
  2. Add the diced potatoes and corn kernels to the pot, and stir to combine.
  3. Pour in the vegetable broth and bring the mixture to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
  4. Using a blender or immersion blender, blend half of the soup until smooth. Return the blended soup to the pot.
  5. Stir in the milk or coconut milk, and season with salt and pepper to taste. Simmer for an additional 5 minutes.
  6. Divide the chowder into serving bowls and top each bowl with canned sardines. Garnish with fresh parsley if desired. Serve hot.

8. Sardine and Olive Tapenade Pizza

• Ingredients:
  • 1 can of sardines
  • 1 pre-made pizza dough
  • 1/2 cup of olive tapenade
  • 1/2 cup of cherry tomatoes, halved
  • Handful of fresh basil leaves
  • Olive oil
  • Salt and pepper to taste
• Recipe:
  1. Preheat the oven to the temperature specified on the pizza dough package.
  2. Roll out the pizza dough on a lightly floured surface to your desired thickness.
  3. Transfer the rolled-out dough to a pizza pan or baking sheet lined with parchment paper.
  4. Spread the olive tapenade evenly over the pizza dough, leaving a small border around the edges.
  5. Arrange the halved cherry tomatoes and canned sardines on top of the tapenade.
  6. Drizzle the pizza with olive oil and season with salt and pepper to taste.
  7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and crispy.
  8. Remove the pizza from the oven, garnish with fresh basil leaves, and slice. Serve hot.

9. Sardine and Egg Breakfast Tacos

• Ingredients:
  • 1 can of sardines
  • 4 small corn or flour tortillas
  • 4 eggs
  • 1 avocado, sliced
  • Salsa or hot sauce (optional)
  • Salt and pepper to taste
• Recipe:
  1. Heat a non-stick skillet over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny.While the eggs are cooking, warm the tortillas in a dry skillet or microwave.To assemble the tacos, place a spoonful of mashed avocado on each tortilla, followed by a cooked egg and a few pieces of canned sardines.Season with salt and pepper to taste, and top
  with salsa or hot sauce if desired. Serve immediately.

10. Sardine and Spinach Frittata

• Ingredients:
  • 1 can of sardines
• • 6 eggs
• • 2 cups of baby spinach
• • 1 onion, diced
• • 1 bell pepper
• • diced1/2 cup of shredded cheese (cheddar, mozzarella, or feta)Olive oilSalt and pepper to taste

Recipe:

• Preheat the oven to 180°C (350°F).
• In a large mixing bowl, whisk together the eggs, salt, and pepper until well combined.
• In an oven-safe skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, and sauté until softened.
• Add the baby spinach to the skillet and cook until wilted.
• Pour the whisked eggs over the vegetables in the skillet.
• Arrange the canned sardines on top of the egg mixture and sprinkle with shredded cheese.
• Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and golden brown on top.
• Remove from the oven, let cool slightly, and slice into wedges. Serve warm.

Conclusion

These 11 delicious recipes demonstrate the incredible versatility and flavor of canned sardines. Whether you’re craving a quick and nutritious meal or looking to impress guests with a gourmet dish, there’s a sardine recipe here for every occasion.

So next time you’re wondering what to make for lunch or dinner, consider reaching for a can of sardines and trying one of these mouthwatering recipes. Enjoy