Canned Sardines in Tomato Sauce with Quick Pickled Red Onions. Ecuadoran style sardines = combine canned sardines in tomato sauce with a boiled potato and red onion relish (red onion warmed in lemon juice, then drizzled with olive oil, S&P to taste) = yummy and so simple. Turn a can of sardines into delicious meal in no time with simple addition to add extra flavor and taste. When the day just simply did not permit me to spend too much time at I opened up the fridge and I saw some tomatoes, spring onions and onions, so I thought, well, adding those to the sardines will.
I add some red pepper flakes for extra spice and a splash of maple syrup or Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep. For the sweet pickled onion, heat one tablespoon of the oil in a medium non-stick saucepan. This Appetizing Canned Sardines in Tomato Sauce with Quick Pickled Red Onions using 6 simple ingredients and 5 easy steps. Learn how to cook this tasty food.
Ingredients of Canned Sardines in Tomato Sauce with Quick Pickled Red Onions
- It’s 1 (15 oz.) of can sardines in tomato sauce.
- You need 1 of medium red onion, thinly sliced (about 1/8" thick) horizontally (against the grain).
- Prepare 1.5 cups of boiling water.
- It’s 1.5 teaspoons of kosher salt (1 in the beginning, and then 1/2 later).
- You need 3 Tablespoons of fresh lime or lemon juice.
- It’s 2 Tablespoons of chopped fresh cilantro, parsley, or chives.
Add the sliced onion and cook over a medium heat for Mix the softened butter with the mustard and slather over the hot toast. Top each piece of toast with a few slices of tomato, a sardine and the warm onion. Canned sardines are the Southeast Asian equivalent of canned tuna. It's a great convenience food that many people enjoy, even crave!
Canned Sardines in Tomato Sauce with Quick Pickled Red Onions instructions
- Pour the boiling water over the sliced onions, add 1 teaspoonful kosher salt, stir to mix, and let the onions sit for 20 to 25 minutes..
- Drain all the excess liquid and add the rest of the salt (1/2 teaspoon) and lime juice and gently massage as you toss. This will help bring out that beautiful jewel tone of the red onion..
- Chill onions for 15 to 20 minutes before serving if you can..
- Plate sardines, put some onions on top, and sprinkle with your chopped fresh herbs..
I keep at least one can of Ligo sardines in tomato sauce to eat with rice or toast, or to make the filling for sardine puffs (karipap sardin). I only use red onions for my picked onions, but yellow or white onions can be used as well. Of course you won't get that lovely bright-pink color, but if that's not a Be sure to store your pickled onions in a glass or ceramic container. Most metals will react with the vinegar, and plastic will absorb the flavors. Empty a can of sardines (including the tomato sauce it is soaked in) over the onions.