This recipe was made for those who typically do not like sardines (including myself) because sardines have some major health benefits. They are rich in heart-healthy omega-3, protein and calcium and are one of the only natural food sources of Vitamin D. I wanted to find a way to prepare them that everyone could enjoy. I promise these don’t taste fishy at all!
A tartine (tar-teen) is essentially the French word for a slice of bread with something spread on top, like an open-faced sandwich. These tartines feature canned sardines sautéed with cherry tomatoes, onions and garlic as a yummy, healthy topping for good bread. Serve on a whole slice of bread with a side salad for a light lunch or cut the bread into smaller slices and serve as an appetizer.
Sardine Tartines
Servings: 2 for lunch, 4 as an appetizer, cut bread accordingly
Active time: 15 minutes
Cooking time: about 7 minutes
1 can sardines in water or olive oil, not in tomato sauce (3.5-4.5 ounces/100-125 g)
1 tablespoon olive oil
½ a medium yellow or white onion, roughly chopped
1 garlic clove, minced
1 tablespoon tomato paste
6 cherry tomatoes, finely chopped
Salt
Slices of good bread (multigrain, ciabatta or sourdough for example)
Optional: chopped parsley for serving
Rinse and pat the sardines dry with a paper towel. Set aside.
Heat olive oil in a skillet over medium-high heat. Add the chopped onions and minced garlic. Sauté, stirring occasionally for about 4 minutes until fragrant and translucent.
Lower heat to medium. Add tomato paste, chopped cherry tomatoes, sardines and a pinch of salt. Cook for about 2-3 minutes, stirring and gently breaking the sardines into little pieces. Taste for seasoning and turn off the heat.
Toast the bread and cut into smaller slices if serving as an appetizer. Spread the sardine/tomato mixture evenly across the toasted bread and sprinkle with chopped parsley. Serve warm or at room temperature.
And bon appétit!
