What are some organic and natural recipes for Spanish sardines?
- Spanish Sardines on Toast
- Baked Eggs with Tuna
- Garlic Pasta with Spanish Sardines
- Spanish Potatoes with Sardines
Sardines and tuna are inexpensive, delicious, and easily available. You could easily turn them into awe-inspiring recipes—particularly the Spanish sardines. They are packed with good oils and omega-3. While they certainly make a fine meal on their own, perhaps over rice, they can stand out when used as the main ingredient in a recipe. This coming April 22 is Earth Day! Celebrate it with some of your friends and family by creating these easy-to-make natural and organic recipes.
Spanish Sardines on Toast
Let’s begin with the simplest recipe on this list. Spanish sardines have a distinct, Mediterranean flavor and this recipe allows it to take it front and center.
- 2 120-gram can of Spanish sardines
- 4 slices organic bread
- 1 chopped garlic clove
- 1 chopped and seeded red chili
- 1 tablespoon olive oil
- Zest and juice of one lemon
- Chopped parsley
- In a medium-sized frying pan, heat the olive oil. Add the garlic and chili. When the garlic turns slightly brown, add the lemon zest.
- Carefully place the sardines in the pan. Heat through for a few minutes until the sardines warm up and stir the parsley into the sardines.
- Remove the sardines from the pan along with any excess oil. Keep warm until needed.
- In the same pan, fry your bread for two minutes on both sides and let it soak up the remaining oil.
- Serve the toast on a plate and place a piece of sardine on top of each slice. Squeeze some lemon juice and serve warm.
Baked Eggs with Tuna
This recipe is a perfect breakfast dish. Packed with protein from the eggs and the tuna, it surely is a delicious and filling way to start your day.
- 1 can of Spanish tuna
- 220 grams wash and dried spinach leaves
- 2 large free-range eggs
- 2 tablespoons diced bell peppers
- 1 thinly sliced clove of garlic
- Salt to taste
- Olive oil
- Toasted whole-grain bread to serve
- Preheat your oven to 180 degrees Celsius. Heat a tablespoon of olive oil in a pan and sauté the garlic with the tuna for one minute. Mash the tuna into the garlic while cooking. Add the spinach and cook until wilted.
- Transfer the tuna mixture to an ovenproof baking dish. Make a well in the center of the dish by pushing the mixture to the sides.
- Crack eggs into the center of the well. Season with salt and pepper then top with bell peppers.
- Bake in the preheated oven for 8 minutes or until the whites have set but the yolks remain runny. Serve warm with toasted bread.
Garlic Pasta with Spanish Sardines
The strong flavor of the sardines packs a kick while complementing the subtle flavor of the pasta. The garlic then ties these wonderful flavors together, making this dish perfect for a weeknight dinner.
- 1 can of Spanish sardines
- 250 grams penne, cooked al dente
- 1 handful of chopped basil
- ¼ cup Japanese breadcrumbs
- 2 tablespoons of minced garlic
- ¼ cup of water
- Salt and freshly ground black pepper to taste
- Chili flakes to serve
- Mix 1 tablespoon sardine oil with Japanese breadcrumbs in a bowl. Heat the rest of the oil in a pan over medium heat.
- Coat the sardines in the breadcrumb mixture and lightly fry until they are crisp. Set aside and keep warm.
- Sauté garlic in the same pan until lightly browned. Add 4 chopped basil leaves and add water. Gently toss in noodles and stir until well coated. Season with salt and pepper.
- Toss in the remaining chopped basil and combine. Transfer to a serving plate and top with fried sardines and chili flakes.
Spanish Potatoes with Sardines
This dish can be eaten immediately or prepared ahead and served later. It can also be made using a single pot, making clean-up easier.
- 1 can of Spanish sardines
- 700 grams peeled and chunked potatoes
- 1 small diced onion
- 2 minced garlic cloves
- 1 cup fresh or canned diced tomatoes
- 1 ½ tablespoons olive oil
- 1 teaspoon salt
- 1 bay leaf
- 1 cup of water
- 1 teaspoon of paprika
- In a large deep skillet or in a Dutch oven, heat the olive oil and sauté onion until soft.
- Add the garlic and cook until lightly brown. Add the rest of the ingredients except the sardines. Bring the mixture to a boil. Cover and reduce the heat once it boils and simmer for 45 minutes or until the potatoes are tender.
- Stir in the sardines and its oil. Serve warm or set aside in the refrigerator to serve for later.
Sardines and tunas can be a versatile ingredient in your recipe. Its bold flavor allows it to stand out in a dish and make it more exciting. Be sure to try out some of these recipes with Spanish sardines and tunas.