Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
415
Calories
28g
Protein
26g
Fat
20g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sardine | 100g canned drained | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Sriracha | 1 tsp (5g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 1/3-inch-thick baguette slices, cut on diagonal into 3- to 4-inch lengths
- Extra-virgin olive oil
- 1 garlic clove, peeled, halved
- 1 1/2 3.75-ounce cans skinless boneless sardines (preferably wild-caught) packed in olive oil, drained well
- Sriracha sauce or other hot chili sauce (optional)
- Fresh lemon juice plus lemon wedges for garnish
- Very thin onion slices
- 1 1/2 tablespoons (about) drained capers
- 12 thick strips piquillo peppers or roasted red peppers from jar, drained
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes