Mexican Canned Sardines in Tomato Sauce
Ready in under 10 minutes, this easy dish is packed with flavour and features tinned sardines in tomato sauce. Served with fluffy white rice it's the ultimate quick, economical and delicious meal.
Servings: 1
Calories: 401kcal
Cost: $3
Equipment
- Knife
- Skillet
Ingredients
- 1 can of sardines in tomato sauce (not drained) 125 grams
- 1 Tablespoon Extra Virgin Olive Oil
- 1 small onion chopped
- 1 clove garlic peeled and minced
- ½ small jalapeño pepper seeded and minced finely
- 1 Tablespoon tomato paste
- 1 Tablespoon water
- 1 Tablespoon freshly-squeezed lime juice
- 1 Tablespoon finely-chopped cilantro
- 1 cup cooked white rice
- 1 green onion sliced for garnish
Instructions
- Heat extra virgin olive oil in a skillet over medium-high heat.
- Add onion, then garlic, jalapeño pepper and cilantro. Sauté until softened but not browned.
- Add tomato paste mixed with water and lime juice to skillet. Stir and sauté.
- Add canned sardines with tomato sauce to the onion, tomato mixture in skillet. Cover and heat until warmed through without stirring. You want to keep the sardines intact.
- Place the sardines on top of cooked white rice in a bowl.
- Garnish with sliced green onion and serve immediately with a wedge of lime and/or hot sauce.
Notes
- Double or triple the recipe as needed.
- Don't stir the sardines while cooking as they are best served whole.
- You can store the prepared dish (covered) in the fridge for up to 3 days.
- Substitute serrano pepper for the jalapeño chile pepper.
- Add 1/2 teaspoon of cumin powder.
- Add some smoked Spanish paprika and omit the cilantro for Spanish style sardines in tomato sauce.
Nutrition
Calories: 401kcal | Carbohydrates: 61g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 145mg | Potassium: 452mg | Fiber: 4g | Sugar: 7g | Vitamin A: 429IU | Vitamin C: 21mg | Calcium: 64mg | Iron: 1mg