Sardine SALAD

THESE sardine recipes are not the same ones that will nourish kids across the country, but they should do in a pinch if you are trying to do something more exciting with your can of  sardines. These recipes are from the Mega Global website.



2 cans of sardines, drained (the brand recommends their Spanish-style sardines)

1 cup of finely chopped vegetables (such as peppers, celery, and carrots)

1-½ tablespoon of Greek yogurt

1 tablespoon of mayonnaise

½ tablespoon of mustard

¼ teaspoon of smoked paprika

salt (to taste)


Place sardines in a bowl. Mash with a fork (until they eventually resemble canned tuna).

Finely chop some vegetables, such as peppers, celery, and carrots.

Mix everything together, making a dressing out of the yogurt, mayonnaise, mustard, and paprika.



3 cans of sardines in oil, drained

1 to 2 teaspoons of grated ginger, unpeeled

1 to 2 teaspoons of red miso

3 tablespoons of flour

Chinese cabbage

1 to 2 spring onions, finely chopped

1 tablespoon of sesame oil

salt and pepper (to taste)


Chop the cabbage into bits. Chop the onion as well.

Finely slice the sardines.

Grind the sardines using a mortar and pestle or a food processor. Combine the ginger, red miso, flour, and salt and pepper to the mix. Continue grinding until it transforms into a thick paste.

Pour around a liter of water into a pot over medium heat. Once it boils, toss in the Chinese cabbage.

Form the sardine paste into bite-size balls. Add them to the soup.

Simmer the soup briefly.

Dissolve the miso for 2 to 3 minutes. Pour a small amount of sesame oil before serving.

Sprinkle the soup with pepper and onion.



1 can of sardines (in tomato sauce)

1 cup of cooked rice

1 egg, fried or poached

red pepper flakes


Warm sardines in microwave.

Serve the sardines over rice.

Place the cooked egg on top.

Sprinkle some red pepper flakes.