Sardine and Tomato Toast on Sourdough

• 2 thick slices sourdough bread
• 1 clove, halved garlic
• 1 large, ripe, halved tomato
• 2 tins (3.75 oz each) canned sardines (in olive oil, bone-in and skin-on)
• 2 tsp olive oil (extra-virgin)
• 1/2, zested and juiced lemon
• 2 tbsp, chopped fresh parsley
• 2 tbsp, very thinly sliced red onion
• 1 pinch sea salt (flaky)
• 1 pinch red pepper flakes (optional)

Instructions

1. Toast the bread in a toaster, or under the broiler for about 2 minutes per side, until deeply golden and crisp at the edges.
2. While the toast is still hot, rub the cut side of the garlic clove over the surface; the rough crust works like a grater.
3. Rub the cut side of the tomato over each slice, squeezing as you go, until the bread is red and only the skin is left in your hand.
4. Drizzle the toast with the olive oil and sprinkle with flaky salt.
5. Drain the sardines lightly and lay half of them on each slice, breaking up any large ones.
6. Scatter on the red onion and parsley, then finish with the lemon zest, a squeeze of juice, and the pepper flakes.

Tips

• Day-old or slightly stale bread is ideal; it stays crisp under the juicy tomato.
• Buy sardines packed in olive oil or water and avoid tins packed in soybean or sunflower oil. Eating the soft bones adds calcium.
• At the office, pack the bread, a halved tomato, and the tin separately and assemble at your desk. If the smell is a concern, mash the sardines with the lemon juice first and spread them on the toast.
• Mackerel, trout, or smoked mussels from a tin all work in place of the sardines.

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