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A thick slice of toasted sourdough bread generously topped with a sardine, tomato, and red onion salad, served on a plate alongside fresh mixed greens.
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Easy Canned Sardines Recipe

A simple, bright sardine salad made with canned sardines in olive oil, fresh tomatoes, red onion, lemon juice, and herbs. Served over crusty toast, it is a quick and nutritious lunch you can put together in just 10 minutes.
Prep Time10 minutes
Total Time10 minutes
Course: Main
Cuisine: Mediterranean
Freezer friendly: No
Shelf life: 1 Day
Servings: 2
Author: Samira Kazan

Ingredients

Sardine Salad

  • 1 can sardines in extra-virgin olive oil (about 4 1/4 ounces)
  • 1 medium red onion finely chopped
  • 2 small tomatoes finely chopped
  • 1 large lemon juiced
  • 1 tablespoon chopped fresh parsley oregano, or thyme
  • salt to taste
  • freshly ground black pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)

For Serving

  • toasted crusty bread
  • fresh salad greens (optional)

Instructions

  • Transfer the sardines and their olive oil to a shallow bowl. If the can contains a lot of oil, reserve some and add it as needed.
  • Gently break the sardines into bite-sized pieces with a fork. Avoid completely mashing them so the salad keeps a nice chunky texture.
  • Add the finely chopped red onion, tomatoes, lemon juice, and your chosen fresh herb.
  • Add the red pepper flakes, if using, and gently mix everything together until evenly combined.
  • Taste before adding salt, as canned sardines can already be quite salty. Season with black pepper and additional salt only if needed.
  • Serve immediately over toasted crusty bread, with fresh salad greens on the side if desired.

Notes

  1. Sardines in olive oil give the best flavor here, but sardines packed in water also work. If using water-packed sardines, drizzle a tablespoon of extra-virgin olive oil over the finished salad.
  2. Always taste before adding salt. Saltiness varies between brands of canned sardines.
  3. This salad is best enjoyed fresh. If you need to prep ahead, keep the chopped vegetables and herbs separate and assemble just before serving.

Nutrition

Calories: 180kcal | Carbohydrates: 13g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 89mg | Sodium: 204mg | Potassium: 566mg | Fiber: 3g | Sugar: 5g | Vitamin A: 843IU | Vitamin C: 44mg | Calcium: 275mg | Iron: 3mg