Mediterranean · Snack
Sardine Tomato Chilli Smash Tub
Canned sardines smashed with sun-dried tomato, chilli, and basil served on wholemeal sourdough, a fridge-ready bold Mediterranean pescatarian protein snack you scoop and serve all week.
$
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
26gFat
38gCarbs
5gSugar
6gFiber
680mgSodium
65mgChol
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Instructions
1
Prep
Drain and flake sardines. Finely chop sun-dried tomatoes, mince garlic, zest lemon, dice red onion, and chop basil, parsley, and oregano. In a small bowl, whisk together chilli paste, tomato paste, olive oil, lemon juice, lemon zest, red wine vinegar, garlic, salt, and pepper until combined.
2
Build
Add flaked sardines, sun-dried tomatoes, basil, parsley, oregano, and red onion to the dressing. Smash together with a fork until evenly combined but still chunky. Taste and adjust heat or brightness as needed.
3
Finish
Transfer the smash to an airtight container. Refrigerate up to 3 days; flavour deepens after 24 hours.
4
Plate
Toast 1 slice wholemeal sourdough per serving. Scoop roughly 125g sardine smash onto bread. Serve with cherry tomatoes, cucumber sticks, or rocket on the side for crunch.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz / 1/2 can) canned sardines in olive oil
- 40g (1.4 oz) sun-dried tomatoes in oil
- 1 tbsp Calabrian chilli paste
- 1 tbsp tomato paste
- 22ml (1 1/2 tbsp) extra virgin olive oil
- 22ml (1 1/2 tbsp) fresh lemon juice
- 0.5 lemon zest
- 22ml (1 1/2 tbsp) red wine vinegar
- 1 garlic clove
- 6g (small pinch) fresh basil
- 4g (small pinch) fresh parsley
- 3g (small pinch) fresh oregano
- 22g (0.8 oz) red onion
- 0.25 tsp fine salt
- 0.25 tsp freshly cracked black pepper
- 2 slices wholemeal sourdough