Don’t have a lot of time to prepare lunch? Canned sardine recipes can be your solution; check some options
With the hustle and bustle of everyday life, there are days when there is not much time left to make a more elaborate lunch. And, in those moments, canned sardines can become one of our greatest allies, you know?
Basically it is a very versatile ingredient that can be used in different recipes and the best: in dishes that takes less than 1 hour to be ready. Check out some of these canned sardine recipes below for a quick and delicious lunch:
spaghetti with sardines
Time: 50 min
Performance: 5 servings
Difficulty: easy
Ingredients:
- 1 pack of spaghetti (500 g)
Sauce:
- 3 tablespoons of oil
- 1 chopped onion
- 2 minced garlic cloves
- 6 chopped tomatoes
- 1 cup (tea) of water
- 1 teaspoon of sugar
- 2 cans of drained sardines
- Salt, pepper and chopped parsley to taste
Method of preparation:
For the sauce, heat a skillet over medium heat with the oil and sauté the onion and garlic until golden brown. Add the tomato and sauté for 5 minutes. Add the water, sugar and cook until thickened. Add the sardines, season with salt, pepper, green scent and cook for another 2 minutes. Turn off and book. Cook the pasta according to the directions on the package, drain it and dress it with the still hot sauce. to serve.
sardines au gratin
Time: 50 min
Performance: 4 servings
Difficulty: easy
Ingredients:
- 500 g of sliced peeled potatoes
- Salt, pepper and chopped parsley to taste
- 1 can of drained sardines
- 1/2 cup (tea) of milk
- 1/2 cup (tea) of tomato sauce
- 100 g of grated mozzarella
- oil for greasing
Method of preparation:
In a saucepan over medium heat, cook the potato in salted boiling water for 10 minutes and drain. Make a layer of potatoes in a greased refractory. Spread the sardines, make another layer of potatoes and sprinkle with the milk seasoned with salt and pepper. Spread the tomato sauce over it and sprinkle with cheese. Bake in a preheated oven for 30 minutes or until golden brown. Sprinkle with parsley and serve immediately, to taste, with white rice.
Braised escarole with sardines
Time: 30 minutes
Performance: 4 servings
Difficulty: easy
Ingredients:
- 2 cans of boneless sardines in oil
- 2 sliced garlic cloves
- 1 medium onion, chopped
- 1 bunch of escarole, sliced
- Salt and black pepper to taste
Method of preparation:
Heat 3 tablespoons of sardine oil in a large large skillet over high heat and sauté the garlic until it starts to brown. Add the onion and sauté for 2 minutes. Add the escarole, salt, pepper and brown just to wilt. Add the sardines and mix gently just to heat. Serve immediately.
Sardine Cous Cous
Time: 45min (+ 5min rest)
Performance: 8 servings
Difficulty: easy
Ingredients:
- 4 tablespoons of oil
- 1 chopped onion
- 1 glass of chopped palm hearts (300 g)
- 1 can of drained green corn
- 1/2 jar of drained peas
- 1/2 cup of sliced green olives
- 2 cans of sardines in oil, drained and cleaned
- 1 chopped tomato
- 1/2 cup (tea) of tomato sauce
- 1 vegetable stock cube
- 1 1/2 cups of warm water
- 3 cups of cornmeal
- Salt to taste
- oil for greasing
- 1 sliced tomato for garnish
- 1 hard-boiled egg, for garnish
- Sliced green olives for garnish
- Drained and cleaned sardines to decorate
Method of preparation:
Heat the oil in a skillet over medium heat and sauté the onion until wilted. Add the hearts of palm, corn, peas, olives, sardines, tomato and sauté for a few minutes. Add the sauce, the vegetable broth dissolved in the water and cook for 3 minutes. Mix the flour and salt. Decorate the bottom and sides of a 24 cm diameter mold with a hole in the center, greased with tomato, egg, olives and sardines. Pour the couscous into the mold, pressing with a spoon, and let it rest for 5 minutes. Turn out onto a plate and serve.
Sardine pie on the plate
Time: 40 min
Performance: 6 servings
Difficulty: easy
Ingredients:
- 1 pack of bread without crust
- Olive oil for greasing
- 300 g of grated mozzarella
Filling:
- 2 tablespoons of olive oil
- 1 chopped onion
- 2 minced garlic cloves
- 1/2 yellow pepper, chopped
- 1/2 chilli, chopped
- 1 grated carrot
- 2 chopped tomatoes
- 1/2 can of drained canned peas
- 1/2 can of drained canned green corn
- 1 cup of chopped green olives
- 2 cans of sardines, drained into pieces
- Salt and chopped parsley to taste
Cream:
- 2 beaten eggs
- 1 jar of natural yogurt (170 g)
- 3 tablespoons of sour cream
- 3 tablespoons of mayonnaise
- 3 tablespoons of grated Parmesan cheese
- Salt to taste
Method of preparation:
Heat the oil in a skillet over medium heat and fry the onion, garlic and peppers for 3 minutes. Add the carrot, tomato, pea, corn, olive and sauté for 3 minutes. Add the sardines, salt, the smell of green and sauté for 2 minutes. Reserve. In a bowl, mix the cream ingredients and set aside. Make a layer of bread in a greased medium refractory, spread over half of the cream, make a layer with the filling and half of the mozzarella. Cover with another layer of bread and sprinkle with the remaining cream. Sprinkle with the remaining mozzarella and bring to a medium oven, preheated, for 20 minutes or until it is well set. Remove from the oven and serve immediately.
Green salad with sardines
Time: 40 min
Performance: 8 servings
Difficulty: easy
Ingredients:
- 1 bunch of plain lettuce
- 1 bunch of watercress
- 2 cans of drained sardines
- 2 sliced tomatoes
- 1/2 cup chopped green olives
- 1 cup of quail eggs cut in half
Sauce:
- 1/2 cup (tea) of olive oil
- Salt and black pepper to taste
- 2 tablespoons of chopped parsley
- 2 tablespoons of chopped mint
Method of preparation:
Mix the lettuce with the watercress and put it in a salad bowl. Spread the sardines, tomatoes, olives and eggs on the leaves. Dress with the ingredients of the mixed sauce and serve immediately.
Revenues: Guide to cooking
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
