The flavors were not bad, but I agreed and added lemon juice. think it needed more :pzasse!!! cayenne? for sure, what else, ladies???
Tomato Toast with Sardines & Mint
From EatingWell: March/April 2010
Washington, D.C.-based chef Barton Seaver is a passionate advocate for the health of the oceans. He’s a fellow with the Blue Ocean Institute and is working on a PBS series, Turning the Tide, about food and the environment. When we asked Seaver what type of seafood he would like to include in a recipe for EatingWell, he suggested the humble canned sardine. He said, “Sustainability isn’t just about the oceans—it’s about sustainability for people. Anyone can jump in their SUV, drive to Walmart and buy a can of sardines. I love that! It needs to be accessible and easy.” We think Seaver has truly elevated the canned sardine with this fresh-tasting and simple appetizer.
5 Reviews for Tomato Toast with Sardines & Mint
Did not use the added oil. Sardines packed in oil have enough for me, even after draining. Needed an acidic balance so I added lemon juice. Liked the mint and onion. Interesting.
Needs a touch of lemon the second time
This was very good but I would love a recipe using mustard sardines...can be sent to me at jjbarry3@yahoo
The flavor combination is fascinating - mint and sardines, who knew? I look forward to making this with tomatoes from our garden. This time of year, the tomatoes at the store leave much to be desired - even the organic "stem" tomatoes.