Ingredients
Toasts
- 2 slices sourdough bread about 120 g total; sturdy slices
- 2 cans sardines in olive oil 3.75 ounces/106 g each before draining; about 140 g drained total
- 250 g ripe tomatoes thinly sliced
- 1 teaspoon extra-virgin olive oil
- 1 clove garlic cut in half
- 1 tablespoon lemon juice plus wedges to serve, optional
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon capers drained and rinsed
- 2 tablespoons chopped fresh parsley
- 1/8 teaspoon ground black pepper
Equipment
- 1 Toaster or grill pan
- 1 Knife and cutting board
- 1 Small strainer
- 1 Citrus zester
- 1 Can opener if needed
Instructions
- Drain canned sardines gently. Wash tomatoes and parsley under running water. Slice tomatoes and let excess juice drain briefly on a plate. Chop parsley, zest and juice the lemon, and rinse capers.
- Toast sourdough until crisp at the edges and firm enough to carry the topping, about 2–3 minutes depending on the toaster. If using a dry grill pan, toast over medium-high heat on both sides without burning.
- Lightly rub one side of each hot toast with the cut garlic clove. Drizzle the olive oil evenly over both. Layer on tomato slices, leaving excess tomato juice behind.
- Divide sardines between toasts, keeping whole pieces or lightly flaking as preferred. Sprinkle with capers, parsley, lemon zest and pepper. Add the measured lemon juice and serve immediately, with optional extra lemon wedges.
Nutrition
Calories: 355kcalCarbohydrates: 37gProtein: 17gFat: 16gSaturated Fat: 3.5gSodium: 710mgFiber: 3gSugar: 5g
Video
Notes
Contains fish and wheat in ordinary bread; check bread and canned-fish labels for other allergens. Taste before adding salt because the fish and capers are already seasoned. Assemble only what will be eaten immediately; refrigerate unused fish promptly in a covered container and follow the can’s opened-storage directions. Nutrition is estimated per toast from about 70 g drained sardines, 60 g sourdough and half the measured vegetables and finish; actual canned-fish products differ. Cost covers the ingredient quantities used. Video credit: Recipe30, “The 5-minute lunch you didn’t know you needed,” published August 11, 2026; the recipe begins at 3:02. The creator demonstrates tinned sardines on garlic-rubbed chargrilled bread with lemon, chili and parsley. This version adds fresh sliced tomato and capers, omits chili and uses lighter toasting; follow the quantities here.