Sardine Toasts With Tomato and Sweet Onion
Published September 24, 2019
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 thick slices crusty sourdough bread
1 garlic clove, halved
Softened butter, as needed
1 large ripe tomato, thinly sliced
1 can sardines (6 to 7 ounces), deboned if you like
¼ small sweet or red onion, thinly sliced
Extra-virgin olive oil, for drizzling
Fresh lemon juice, to taste
Flaky sea salt
Coarsely ground black pepper
Fresh basil leaves, torn (optional)
Nutritional analysis per serving (2 servings)
151 grams carbs; 144 milligrams cholesterol; 1081 calories; 11 grams monosaturated fat; 8 grams polyunsaturated fat; 7 grams saturated fat; 29 grams fat; 8 grams fiber; 1963 milligrams sodium; 54 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Toast the bread under a broiler (on both sides) or in the toaster.
- Step 2
While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.
- Step 3
Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately.
Private Notes
Comments
Sardine enthusiasts: take the time to seek out REALLY good sardines and your mind will truly be blown. I've spent the last year sampling different cans (a wonderful obsession!) and there's a huge difference in quality between your supermarket King Oscar and a great can of Portuguese Nuri spicy. Amazon has a decent selection, as does Portugalia Market, and once you find a favorite you'll be able to hunt down good pricing. Because you'll want to buy in bulk. Trust me. It will happen.
We followed this recipe precisely and it was insanely delicious. We were groaning with happiness. Do not skip one thing.
Sardines on crisply toasted fresh rye or some crusty bread is a favorite of mine. I can remember getting it at any diner in New York City, or of course I could make it any time I wanted. My mom always had sardines around, and I still do. I'm happy to see this colorful more sophisticated rendition. It's layered with texture and flavors that go oh so well together. Thanks, Melissa!
Made this with just OK supermarket sardines. And still absolute perfection. I can eat this once a week forever. No notes.
Excellent. Put re onion in water with vinegar to tame them.
A favorite. My @1 go-to NYT recipe. I've taken to finely dicing the onion/shallots and rinsing under cold water. Frozen chopped basil cubes are convenient and work well.