Sardine Pasta Salad
Add the pasta to the sardine.
Sardine pasta salad. 1 garlic clove minced 2 4 ounce cans boneless sardine fillets drained 1 lemon juice and zest 1 tablespoon flat leaf parsley chopped 2 tablespoons baby kale. Cook stirring occasionally until just heated through about 2 minutes. When the sardines heat through reduce heat to low and simmer until the pasta is ready. Add the onion and cook for a few minutes until soft then add the garlic and cook until fragrant.
2 in a 14 inch skillet heat 14 cup oil over medium high heat. While the pasta is cooking heat olive oil in a skillet over medium heat. Add salt as necessary and set aside. Recipe from good food magazine october 2011.
14 ounces dried linguine pasta. Add the pasta and cook until tender but still firm to the bite stirring occasionally about 8 to 10 minutes. 3 tablespoons extra virgin olive oil. 2 tablespoons shallot minced 2 teaspoons chili flakes.
Place another 14 cup olive oil in a skillet and heat over medium heat. Roughly break up the sardines and add to the salad. I dont tell them what it is until they try it. The canned sardines are flaked up with a fork then mixed with mayo for a creamy texture chopped vegetables for crunch and spices and condiments for flavor.
After a couple of minutes add the sardines and leave to cook for 5 more minutes taking care not to break up the fish when stirring. Sardine salad is basically a variant of tuna salad. Saute the fresh asparagus in a frying pan with a good dash of extra virgin olive oil. Stir in the sardines with their sauce.
1 bring a large pot of salted water to a boil over high heat. I feel like its harder to get an adult to try a new food rather than a child these days. Its typically served in a sandwich for lunch or with crackers as an appetizer. Stir in the garlic and cook just until golden 2 to 3 minutes.
I love to serve this healthy sardine salad recipe with crackers or even on a bagel oh my yum. Add the sardines and cook 1 minute more. Ingredients 150g wholewheat fusilli 1 small red onion finely chopped 1 tbsp olive oil lemon zested and juiced 1 tsp dijon mustard 50g pitted black olives halved 2 x 120g tin sardines in brine drained bones and skin removed flaked cucumber halved lengthways deseeded and finely diced 40g. Divide the salad leaves between 4 plates then sprinkle over the olives and capers.
Its just made with a different canned fish. Stir in the bread crumbs and 13 cup parmesan cheese. Turn the heat under the onions to medium high and add the lemon zest capers and sardines.