Tuesday, May 2, 2017

Sardine tartine with scallion and garlic

Tartine - sounds fancy! It is essentially a French open faced sandwich. I like the idea of tartines since you can restrict the amount of carbs and yet enjoy a hearty slice of bread. Sourdough,nut bread or any other hearty bread makes the best tartines since they are dense and the filling does not leak through.
In this version a simple can of sardines is transformed into something totally delectable.
The scallion, garlic and parsley sauce with the fragrant spicy green chili provides a wonderful base for the sweet sardines in tomato sauce. On a toasted multigrain sour dough toast, layered with some baby spinach. And I top it with finely sliced red radish for crunch. Makes a perfect weekday lunch or brunch,

Sardine tartine with scallion and garlic 
1 can of wild sardines in marinara sauce
2 scallions, finely sliced
1 large clove of garlic minced
1 teaspoon finely minced green chili pepper - I used Thai chili
2 tablespoons chopped flat leaf parsley
2 teaspoons olive oil
1/4 teaspoon kosher salt
a small handful of baby spinach leaves
1 small red radish, sliced wafer thin
1 large slice of sourdough multi-grain bread, toasted
sea salt to taste

  1. In a small skillet, heat 2 teaspoons of olive oil over medium heat and saute the garlic, scallions and green chili till softened, about 3 to 4 minutes. Add the parsley and saute for 30 seconds.
  2. Spread the sauteed garlic,scallion, parsley mixture on the toast. Place the baby spinach leaves on top followed by the sardines with a little marinara sauce. Use as much of the marinara sauce as you require - too much  will make the toast soggy.
  3. Arrange the sliced radish on the sardines and sprinkle lightly with sea salt.
Serves 1 for lunch

PS. Add a few potato chips to your plate for extra crunch.

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