If you’re one of the millions who’ve given up eating canned tuna because of health and environmental concerns, I have a tip for you. Substitute sardines. Wild-caught, boneless, skinless sardines are sustainable, have virtually undetectable levels of mercury/PCBs, are loaded with healthy omega-3s, calcium and B vitamins and taste very much like tuna in things like tuna salad or casserole. Did I mention inexpensive?
Sardine Salad Sandwich
Adapted from Simply Recipes
1 tin of Pacific wild-caught sardines, partially drained
2 Tablespoons of homemade mayonnaise
1/4 purple onion, chopped finely
1 celery stalk, chopped finely
1 Tablespoon of capers
Juice of half of a lemon
Pinch or two of dill
2 Tbsp minced fresh parsley
1 teaspoon of homemade mustard
Lightly toss all of the ingredients together in a bowl. Season with sea salt & freshly ground black pepper. Serve on sprouted toast with field greens and fresh tomatoes..
This post is part of the Pennywise Platter at The Nourishing Gourmet