Sardine and Capsicum Toasts

Sardine and Capsicum Toasts


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Tinned sardines are flaked then mixed with celery, capsicum and red onion. Seasoned to taste with celery salt and lime juice, then served on toast with watercress.

Zoë Harpham

Serves: 4 

  • 2 (106g) tins sardines in spring water, drained
  • 2 celery stalks, finely diced
  • 1 red capsicum, deseeded and finely diced
  • 1 red onion, thinly sliced
  • 1/4 cup (70g) tomato paste
  • 1/4 cup (60ml) lime juice
  • pinch of celery salt, to taste
  • 4 thick slices wholemeal or multigrain bread
  • 80g watercress leaves

Preparation:10min  ›  Ready in:10min 

  1. Lightly break up the sardines in a bowl with a fork. Add the chopped celery, red capsicum, onion, tomato paste and lime juice to the sardines. Season lightly with celery salt and freshly ground black pepper.
  2. Lightly toast the bread slices on both sides until golden. Divide the watercress leaves among the slices and spoon the sardine mixture on top. Serve immediately.

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