Canned Sardines in Tomato Sauce with Quick Pickled Red Onions. Turn a can of sardines into delicious meal in no time with simple addition to add extra flavor and taste. Red pepper flakes (cayenne or aleppo Warm sardines with sauce in microwave. 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.

Sardines in tortillas with spicy tomato sauce and refried beans. Empty a can of sardines (including the tomato sauce it is soaked in) over the onions. Add some ketchup (not too much or you need sugar as ketchup is The sweet+spicy+savoury sardine tomato sauce goes so well with steamed rice. You can cook Canned Sardines in Tomato Sauce with Quick Pickled Red Onions using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of Canned Sardines in Tomato Sauce with Quick Pickled Red Onions

1. Prepare 1 (15 oz.) of can sardines in tomato sauce.
2. It's 1 of medium red onion, thinly sliced (about 1/8" thick) horizontally (against the grain).
3. You need 1.5 cups of boiling water.
4. It's 1.5 teaspoons of kosher salt (1 in the beginning, and then 1/2 later).
5. Prepare 3 Tablespoons of fresh lime or lemon juice.
6. It's 2 Tablespoons of chopped fresh cilantro, parsley, or chives.

In this video I open a can of California Girl Canned Sardines in Spicy Tomato Sauce from which I make a sandwich eating it with bread rolls. Canned sardines are the Southeast Asian equivalent of canned tuna. It's a great convenience food that many people enjoy, even crave! 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).

Canned Sardines in Tomato Sauce with Quick Pickled Red Onions instructions

1. 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..
2. 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..
3. Chill onions for 15 to 20 minutes before serving if you can..
4. Plate sardines, put some onions on top, and sprinkle with your chopped fresh herbs..
5. Enjoy!.

Pickling transforms raw red onions from pungent and crunchy to irresistibly tangy and crisp. You can do this with a sharp chef's knife or a mandoline. You could choose to slice the onions thicker Cover and refrigerate leftover pickled onions for later. 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 At their most basic, pickled red onions are simply sliced onions that have been covered in a mixture of vinegar, salt, and sugar, and allowed to marinate.