Sardines and Tuna: some simple and healthy recipes
Sardines and tuna are one of the healthiest foods you can eat. It full of vitamin D and omega-3 fats, it doesn't contain toxins and gives you various delicious dishes to make. The rich, distinct taste and texture of tuna and sardines is central to many inspired recipes. Marky's offers you not only high quality sardines and tuna for the best prices, but also some amazingly tasty ways to to cook it.
Pita with Tuna Salad
Very healthy and easy to cook recipe for anyone.
- 2 whole-wheat pitas
- 1 can tuna canned in water without salt
- Lemon juice from 2 wedges
- 2 tsps olive oil
- 1/2 small onion diced (purple or red onion adds color)
- 1/2 cup diced red bell pepper
- 1 tbsp chopped parsley
- Salt and pepper
- Open can of tuna, drain it, and place in a bowl.
- Stir in lemon juice and olive oil.
- Add bell pepper, onion, and parsley.
- Salt and pepper to taste.
- Pop into the pita and eat!
Tuna in Avocado with Red Onion
One more delicious and extremely healthy tuna recipe, which can be cook in just a few minutes!
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- ¼ teaspoon ground coriander
- Salt and freshly ground black pepper to taste
- ¼ cup red onion, finely diced
- ¼ cup English cucumber, finely diced
- 2 tablespoons cilantro, chopped
- 2 (5 ounce) cans Genova Albacore Tuna in Olive Oil, drained
- 2 ripe avocados, cut in half and pitted
- 1 lemon, cut into wedges for garnish
- Crushed red pepper for garnish
- Place yogurt, lemon juice, coriander, chili powder, salt and pepper in a medium bowl and stir to combine.
- Add onion, cucumber and cilantro, stirring to combine. Add tuna and fold in to just barely combine.
- Spoon generously into avocado halves, sprinkle with red pepper flakes garnish with a lemon wedge and serve immediately.
And a couple of great sardines recipes you would love.
Tomato Toast with Sardines & Mint
- 1 4-ounce can boneless, skinless sardines packed in olive oil, preferably smoked
- 2 tablespoons finely chopped fresh mint
- 2 teaspoons extra-virgin olive oil
- 1/8 teaspoon salt
- 3 slices multigrain bread or 12 slices baguette, preferably whole-grain
- 1/2 medium ripe tomato
- 1 tablespoon very thinly sliced yellow onion
- Preheat oven to 350°F.
- Flake sardines with a fork into a mixing bowl. (The pieces should not be mashed, but should be no bigger than a dime.) Add mint, oil and salt; toss gently to combine.
- If using whole slices of bread, cut off the crusts and cut each into four triangles. Place the triangles or baguette slices on a baking sheet and bake until crispy and golden brown, 12 to 14 minutes. As soon as you remove them from the oven, rub each slice with the cut side of the tomato. As you progress, the tomato will break down until only the skin remains; discard any remaining tomato.
- Top each toast with about 1 1/2 teaspoons of the sardine mixture. Top the sardine mixture with a couple of onion slices and serve immediately.
Greek Salad with Sardines
- 3 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon freshly ground pepper
- 3 medium tomatoes, cut into large chunks
- 1 large English cucumber, cut into large chunks
- 1 15-ounce can chickpeas, rinsed
- 1/3 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 2 tablespoons sliced Kalamata olives
- 2 4-ounce cans sardines with bones, packed in olive oil or water, drained
Whisk lemon juice, oil, garlic, oregano and pepper in a large bowl until well combined. Add tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine. Divide the salad among 4 plates and top with sardines.