Sardine and pepper toasts

    10 min

    A no-cook recipe is perfect for a light lunch when time is short. Remember to include the sardine bones in the mixture, as they are quite soft and mash easily, adding valuable calcium to the dish. The raw vegetables have maximum food value to keep you going on a busy working day. Follow with some juicy fresh fruit.

    2 people made this

    Serves: 4 

    • 2 x 120g cans sardines in brine, drained
    • 2 celery sticks, finely chopped
    • 1 red pepper, deseeded and finely chopped
    • 1 red onion, thinly sliced
    • 3 tbsp sun-dried tomato paste
    • 3 tbsp lime juice
    • pinch of celery salt
    • 4 thick slices wholemeal or multigrain bread
    • 75g watercress

    Prep:10min  ›  Ready in:10min 

    1. Lightly break up the sardines in a bowl with a fork. Add the chopped celery, red pepper, onion, tomato paste and lime juice to the sardines. Season lightly with celery salt and freshly ground black pepper.
    2. Lightly toast the bread slices on both sides until golden. Remove any tough stalks from the watercress, then divide among the slices and spoon the sardine mixture on top. Serve immediately.


    *Canned tuna in brine makes an excellent substitute for the sardines. *If you prefer cooked peppers, char-grill them first. Halve and deseed the peppers, then grill them cut-side down for about 5 minutes until the skins are blackened. Cool, then peel and chop finely.

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