Sardines on crispbread with tomato salad
A Spanish lunch for the galley that copes with rough seas, needs no fridge, about 15 min hands-on.
- Lunch
- Spanish
- ⏱ 15 min
- 🌊 Sea tolerance 4/5
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Canned sardines320 g (80 g)
- Crackers / crispbread160 g (40 g)
- Tomato (firm ripe)400 g (≈ 3.5 tomatos) (100 g (≈ 1 tomato))
- Red onion80 g (≈ 0.5 onion) (20 g)
- Lemon40 g (≈ 0.5 lemon) (10 g)
- Extra-virgin olive oil20 g (5 g)
Method
- Slice tomatoes and onion; dress with oil, lemon and salt.
- Lay sardines on crispbread.
- Serve with the salad.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Contains: Fish, Gluten — always check the labels of what you buy.
Per serving
- kcal
- 410
- protein
- 25 g
- fat
- 20 g
- carbs
- 35 g
- sugar
- 4 g
- fibre
- 6 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes