1 scallion, sliced thinly
2 Tbs chopped cilantro
1 1/2 Tbs mayo
1/2 tsp dijon mustard
1 tsp capers
6 slices sourdough bread
Greens such as crunchy lettuce or spinach
Drain sardines and place in small mixing bowl. Add next 5 ingredients, mix well. Toast bread, add sardine mixture evenly to 3 slices of toasted bread. Add greens. Cover with remaining toast.
WHAT CAN YOU DO WITH CANNED SARDINES? –
Make a salad out of it by mixing with garbanzo beans, red onions, tomatoes, peppers, oil from the can, lemon juice, parsley and hard-boiled egg.
Use the recipe below but instead of serving it on toast, serve it over crunchy greens.
Rinse and dry them, dip in batter and fry them in a skillet with oil. Serve with fresh squeezed lemon juice.
Serve on toasted baguette with ricotta cheese, micro greens, lemon juice and freshly cracked black pepper.
Toss with cooked pasta, parmesan, chopped fresh basil, capers, olive oil heated gently with 2 thinly sliced garlic cloves, salt to taste.
Chop and add to your favorite pasta sauce for a punch of umami.
Serve on toasted sourdough with aioli or escabeche.