Recipes for Canned Sardines

Ingredients

• 1 can of expired sardines, drained
• 4 cups mixed salad greens
• 1/2 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine the mixed salad greens, cucumber slices, red onion slices, cherry tomatoes, and crumbled feta cheese.
2. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to make the dressing.
3. Add the drained sardines to the salad bowl.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately and enjoy!

Ingredients

• 1 can of sardines
• 1 onion
• 2 cloves of garlic
• 1 thumb-sized ginger
• 1 green chili
• 1 tomato
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 cup coconut milk
• 1 tablespoon oil
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Drain the canned sardines and set aside.
2. In a blender, blend the onion, garlic, ginger, and green chili to form a smooth paste.
3. Heat oil in a pan and add the onion paste. Cook until it turns golden brown.
4. Add the chopped tomato and cook until it softens.
5. Add the curry powder, turmeric powder, cumin powder, and coriander powder. Mix well.
6. Pour in the coconut milk and simmer for 5 minutes.
7. Add the canned sardines and gently stir to coat them with the curry sauce.
8. Cook for another 5 minutes until the flavors meld together.
9. Season with salt to taste.
10. Garnish with fresh cilantro before serving.

Ingredients

• 200g spaghetti
• 1 can of expired sardines, drained
• 2 cloves of garlic, minced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup black olives, sliced
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant.
4. Add the cherry tomatoes and black olives to the skillet. Cook for another 2-3 minutes until the tomatoes start to soften.
5. Add the drained sardines to the skillet. Break them up slightly with a fork.
6. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes, stirring gently.
7. Add the cooked spaghetti to the skillet and toss until well combined.
8. Remove from heat and garnish with fresh parsley.
9. Serve hot and enjoy!

Ingredients

• 2 cans of sardines
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 carrot, sliced
• 1 cup broccoli florets
• 2 green onions, chopped
• 2 tablespoons vegetable oil

Instructions

1. 1. Heat the vegetable oil in a pan over medium heat.
2. 2. Add the ginger and garlic, and sauté for 1 minute.
3. 3. Add the bell pepper, carrot, and broccoli, and stir-fry for 3-4 minutes until slightly tender.
4. 4. Drain the canned sardines and add them to the pan.
5. 5. Pour in the soy sauce and sesame oil, and stir-fry for an additional 2-3 minutes.
6. 6. Garnish with chopped green onions and serve hot.