Ingredients
Units
Scale
- 2 slices rye bread
- 140 g sardines ((tinned in olive oil, weighted out drained))
- 5 g mayonaise
- 1 tsp chili sauce ((I like chipotle for its smokiness))
- 2 tsp chives ((finely cut) (reserve some for garnish))
- 1/2 tsp lime juice
- 1/4 tsp salt
- Pinch black pepper
- 30 g baby tomatoes
Instructions
- Toast up your rye bread on both sides, either in a toaster or in a pan. The colour won't change too much, but it will crisp up slightly on the surface and edges.
- Drain the olive oil from the sardines and transfer to a bowl. Break up the sardines with a fork.
- Add the mayo, chilli sauce, chives (reserve a little for garnish if you like), lime juice, salt and black pepper. Mix with a fork again.
- Cut the baby tomatoes and either add them to the bowl, or cook them for a couple of minutes in a pan or air frier. If you do the latter, they work best on top, as I've done in the photo, rather than mixed in to the sardines.
- Top the toasted rye bread with the sardines, tomatoes and remaining chive if you saved some for garnish.
- Cook Time: 10 minutes
- Category: lunch, Snack
- Cuisine: Mediterranean
Nutrition
- Calories: 251
- Sugar: 2
- Sodium: 888
- Fat: 11
- Saturated Fat: 2
- Carbohydrates: 17
- Fiber: 2
- Protein: 20
- Cholesterol: 100