Sardine Toast with Lemon, Capers, Tomato, and Arugula

Briny canned sardines are mixed with bright lemon, capers, parsley, and a touch of olive oil, then layered over crisp whole-grain toast with juicy tomato and peppery arugula. Serve on untoasted bread when preferred.

Prep: 10 min · Cook: 4 min · Yield: 2 · Method: Oven

Ingredients

• 2 slices whole-grain bread
• 4.25 ounces canned sardines in olive oil
• 1 tablespoon fresh lemon juice
• 0.5 teaspoon lemon zest
• 1 tablespoon capers
• 2 tablespoons fresh parsley
• 1 teaspoon extra-virgin olive oil
• 0.125 teaspoon black pepper
• 1 small ripe tomato
• 1 cup arugula

Cooking instructions

1. Heat the oven to 400°F (200°C). Place the bread on a baking sheet and toast for 4 to 5 minutes, turning once, until crisp and lightly browned. For a no-toast option, use the bread as is. (about 5 min) — 400°F (200°C)
2. Drain the sardines, reserving 1 teaspoon of their oil if desired. Add the sardines to a bowl with the lemon juice, lemon zest, capers, parsley, olive oil, and black pepper. Gently mash and stir until combined but still slightly chunky. (about 2 min)
3. Slice the tomato into thin rounds. Top each toast with arugula, tomato slices, and half of the sardine mixture. Serve immediately with extra lemon if desired. (about 3 min)