Rating: 4 stars
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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 him what type of seafood he would like to include in a recipe for EatingWell, he suggested the humble canned sardine. We think Seaver has truly elevated the canned sardine with this fresh-tasting and simple appetizer.

Source: EatingWell Magazine, March/April 2010

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Recipe Summary test

total:
30 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • Flake sardines with a fork into a mixing bowl. (The pieces should not be mashed, but should be no bigger than a dime.) Add mint, oil and salt; toss gently to combine.

  • If using whole slices of bread, cut off the crusts and cut each into four triangles. Place the triangles or baguette slices on a baking sheet and bake until crispy and golden brown, 12 to 14 minutes. As soon as you remove them from the oven, rub each slice with the cut side of the tomato. As you progress, the tomato will break down until only the skin remains; discard any remaining tomato.

  • Top each toast with about 1 1/2 teaspoons of the sardine mixture. Top the sardine mixture with a couple of onion slices and serve immediately.

Tips

Make Ahead Tip: Cover and refrigerate the sardine mixture (Step 2) for up to 2 days.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

41 calories; protein 2.6g; carbohydrates 3.2g; dietary fiber 0.6g; sugars 0.6g; fat 1.9g; saturated fat 0.3g; cholesterol 5.4mg; vitamin a iu 89.7IU; vitamin c 1mg; folate 7.8mcg; calcium 15mg; iron 0.4mg; magnesium 9.4mg; potassium 62.5mg; sodium 110.7mg.
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