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heat it up with some vegetables- green onions, cabbage, carrots, green beans, whatever (and a bit of soy sauce or salt if not salty enough after adding the veggies)... and top that on rice. sardine rice bowl! one of my bachelorette foods.

Pasta con Sarde: Spaghetti, olive oil, sardines (whole, chopped, minced, your call), garlic (alot), parm, s&p. I did not put any amounts as I just go for it. Whatever the amounts you like. Enjoy!

oh my gosh!!! Why????

@Traveller: That sounds good—especially with the hot sauce. Thassa spicy pizza!

Make sardine patties!
Mash up some with bread crumbs, egg, any seasonings you like and patty out. You can freeze some and cook them later.
Fry in a pan with some oil or butter or bake at 375 about 10 minutes per side.
Good in a sandwich or with roasted veggies or on a salad.

Cook them in a white sauce and serve over pasta--spicy and good. I do that with plain sardines but use lots of crushed red pepper in it, so would be similar.

Your own take on jambalaya?

I love the pizza and pasta sauce ideas. Yum.

BTW, What possessed you?

I had an employee that ate a can of sardines everyday for lunch.
Usually with cottage cheese. He was a real odd one. I used to make him take the tins out to the dumpster. That is a whole other thread fish in the workplace and the resulting fishy issues.

addendum to above, substitute sardines for anchovies.

I like mine sauteed simply in olive oil with some black olives, spanish olives and sweet onions and then served with crusty bread.

Swap sardines for tuna in Pan Banat.

Sardine Pan Bagnat

2 anchovy fillets, minced (optional)
1 very small garlic clove, minced
1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
Pinch of salt and freshly ground pepper
2 tablespoons extra virgin olive oil
1 8-inch round crusty country loaf or small ciabatta, halved
1 Kirby cucumber or 1/2 regular cucumber
1 medium-size, ripe tomato, sliced
1/2 small red onion, sliced
(5 to 6 ounces) sardines
8 large basil leaves
2 tablespoons sliced pitted olives, preferably a mix of black and green
1 hard-cooked egg, peeled and thinly sliced.

1. In a small bowl, whisk together the optional anchovies, the garlic, vinegar, mustard, salt and pepper. Slowly drizzle in oil, whisking constantly.

2. If using a country loaf, pull out some soft interior crumb to form a cavity. If using a ciabatta, you won’t need to eliminate anything.

3. If using a Kirby cucumber, slice thinly. If using a regular cucumber, peel, halve lengthwise, and scoop out seeds from one half. Thinly slice seedless half. Add sliced cucumber to vinaigrette and toss well.

4. Spread half the cucumbers on bottom of bread. Top with tomato and onion slices, then with tuna, basil, olives and egg slices. Top egg with remaining cucumbers and vinaigrette. Cover with second bread half and firmly press sandwich together.

5. Wrap sandwich tightly in foil, waxed paper or plastic wrap, then place in a plastic bag. Put sandwich under a weight such as a cast-iron frying pan topped with a filled kettle, or have a child about 7 years old sit on it. Weight sandwich for 7 to 10 minutes, then flip and weight it for another 7 to 10 minutes (or as long as you can get the child to sit still). Unwrap, slice and serve immediately, or keep it wrapped for up to 8 hours before serving.

Sardine Spread

2 (3 3/4-oz) cans brisling sardines packed in olive oil, drained (hot sauce for you)
1/4 cup mayonnaise
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons drained bottled capers, chopped
1 teaspoon finely grated fresh lemon zest
2 teaspoons fresh lemon juice
1/4 teaspoon black pepper
1/8 teaspoon salt (optional)
1 small clove garlic minced (optional)

Mash together until well combined. Serve with baguette.

You can aslo serve over hot linguine. Just dilute the spread with a little of the hot pasta cooking water to make it saucier.

Make little open face sandwiches of dark rye bread, a little cream cheese or sour cream, a small dab or creole mustard, thinly sliced cucumber, a sardine or two, very thin slivers of red onion and serve.

Or dill instead of mustard.

Make a mustard-viniagrette style potato salad and add coarse chunks of sardines, toss to blend.

1/2 cup finely minced red onion
3 tablespoons Dijon mustard
3 tablespoons red wine vinegar, divided
1/2 teaspoon sea salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablesopons finely minced parsley
2 pounds Yukon gold potatoes, skin on, cut into 1-inch chunks
2 cups diced tomato, skin on, including seeds and juice
1/2 cup red onion, diced
1 cup celery, diced
1 to 2 tins of sardines, drained and coarsely broken

2-3 hard boiled eggs. coarsely chopped-- optional

Return 44 for a refund and cut your problem in half.

pasta aglio oglio...my mom always puts them in there and they sort of disintegrate while cooking, but add great flavor.