Sardine Salad

By Ali Slagle

Updated July 17, 2022

Sardine Salad
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
10 minutes
Rating
4(1,181)
Comments
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For a vivid take on lunchtime tuna salad, use oil-rich sardines and skip the mayonnaise. Emulsifying the deeply seasoned oil from the sardine tin with lemon juice and mustard makes the salad creamy like mayonnaise does but with flavors that are more intense and pronounced. Add any of the sharp, crunchy, fresh pops you like in your tuna or whitefish salad, such as capers, cornichons, pickled peppers or herbs, and eat this sardine salad over greens, on a bagel or English muffin, or between two slices of toast.

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Ingredients

Yield:4 servings (about 2 cups)
  • 2tablespoons finely chopped red onion or shallot (about ¼ small red onion or ½ small shallot)
  • 1teaspoon grated lemon zest plus 3 tablespoons lemon juice (from 1 large lemon), plus more as needed
  • Kosher salt
  • 2tins sardines packed in olive oil (about 4 ounces each)
  • 1tablespoon Dijon mustard
  • 1large celery stalk, finely chopped
  • Black pepper
  • 2tablespoons capers or chopped pepperoncini or cornichons (optional)
  • ¼cup dill or parsley leaves and tender stems (optional), chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

83 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 12 grams protein; 216 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, stir together the red onion, lemon zest, lemon juice and a pinch of salt. Let sit about 5 minutes to mellow the onion’s sting.

  2. Step 2

    Add the sardines and their oil, along with the mustard. Use a fork to mash the sardines and vigorously stir until the mixture is creamy. Add the celery, a few grinds of pepper, and capers or herbs, or a combination, if using. Stir to combine. Taste and adjust seasonings with salt, pepper and lemon juice. (Sardine salad will keep, refrigerated, for 3 days.)

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Ratings

4 out of 5
1,181 user ratings
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Comments

Min

My dad used to make a version of this and he always added a finely chopped hard-boiled egg. He knew the egg would temper the "fishiness" and that my brother and I would eat and enjoy the combo. We did and still do. Thanks for the recipe and memory.

Kate C

I love this and will make again. It’s not often one finds a sardine recipe (we are a rare breed, who love these cans of fish) and I’m adding it to my easy lunch rotation.

NMH

Mild Dijon does make an excellent substitute for mayo. I make something similar with tinned mackerel and a little tarragon vinegar instead of the lemon juice - for fish lovers only!

DreaMR-E

Halved the recipe using shallot, the trio of capers/cornichon/pepperoncini, dill, along with the other ingredients in the recipe. I served it on warmed pita bread drizzled with a bit of good olive oil. Pretty good results, but next time I will not add the tiny pinch of salt to the lemon juice and shallot; and I'll add a diced boiled egg.

Tess

Excellent, quick lunch. I used sardines in mustard sauce, threw in some capers, served on Rye Krisp! Heart healthy, full of umami taste.

Kiki

This was perfect. I used Wild Planet sardines which were not at all fishy. Used less than one can's worth of the olive oil. Great on top of dressed greens.

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