There are a multitude of ways to enjoy Wild Planet foods, and new recipes are created every day... by chefs, nutritionists and mostly by you, our loyal customers. So read on and enjoy!

Download our Sardine Cookbook for 50 easy ways to enjoy Wild Planet sardines!

Founder’s Favorite

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Makes 1 serving

Ingredients

1 Tbsp course ground Dijon mustard
1 slice sprouted bread
1/3 cup sauerkraut
1 can Wild Planet Wild Sardines Skinless & Boneless Fillets in Extra Virgin Olive Oil
1-2 tsp horseradish
Freshly ground black pepper (optional)

Instructions

Spread mustard onto bread. Top with sauerkraut, Wild Planet Wild Sardines Skinless & Boneless Fillets in Extra Virgin Olive Oil and horseradish. If desired, top with freshly ground black pepper to taste. Fold bread and enjoy!

Sardine Tacos

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Makes 1 serving

Ingredients

Sriracha mayo
3 small soft tortillas
1/2 cup guacamole
1 radish, thinly sliced
1 can Wild Planet Wild Sardines Skinless & Boneless Fillets in Water
1/2 cup chopped or shredded purple cabbage
1/4 cup queso fresco
1/4 cup chopped cilantro
1 fresh lime

Instructions

Spread sriracha mayo, to taste, onto each tortilla. Top with guacamole, fresh radish slices, Wild Planet Wild Sardines Skinless & Boneless Fillets, purple cabbage, queso fresco, chopped cilantro and a squeeze of fresh lime juice.

Baguette with Butter and Sardines

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Makes about 3 servings

Ingredients

1 baguette
Salted butter
2 cans Wild Planet Wild Sardines Skinless & Boneless Fillets in Water
Sea salt

Instructions

Cut baguette into slices and lightly toast. Generously spread salted butter onto baguette slices. Top with Wild Planet Wild Sardines Skinless & Boneless Fillets and flake with sea salt.

Sardine & Tomato Salad with Roasted Garlic Dressing

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Makes 3-4 servings

Ingredients

1 head garlic, roasted
1/4 cup half and half
Sea salt and freshly ground pepper
2 lbs large, ripe tomatoes, cut into 1/4” slices
1 can Wild Planet Wild Sardines in Extra Virgin Olive Oil, drained and halved lengthwise
1/4 cup fresh basil leaves, coarsely torn
2 tsp balsamic vinegar
4 Tbsp extra virgin olive oil

Instructions

Combine six cloves of roasted garlic with half and half in a mini food processor. Puree until smooth, season with salt and pepper. Retain the remainder of roasted garlic cloves for another use.

Spoon the garlic puree onto a serving platter and arrange tomatoes in a single layer over the puree. Arrange sardines over tomatoes, sprinkle basil over top. Drizzle with balsamic vinegar and extra virgin olive oil.
Season with additional salt and ground pepper.

Sardine Bruschetta

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Makes 4 servings

Ingredients

1 can Wild Planet Sardines in Extra Virgin Olive Oil or Extra Virgin Olive Oil with Lemon
Several slices ciabatta or country bread
1 clove garlic, peeled
1 jar roasted red peppers, drained and cut into strips
Half a red onion, thinly sliced
Best quality olive oil, for drizzling

Instructions

Remove sardines from can, cut each in half vertically to create two fillets. Grill or toast bread, rub with garlic clove. Arrange strips of red pepper on top of bread, top with sardines. Scatter onion slices over sardines and drizzle with olive oil before serving.

Wild Planet Sweet Potato Toast

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Makes 2 servings

Ingredients

1 can Wild Planet Wild Albacore Tuna, Wild Planet Wild Sockeye Salmon, or Wild Planet Wild Sardines
1 sweet potato/yam
1 small, ripe avocado, peeled and pitted
Lemon wedges
Sriracha, Tabasco or hot sauce of your choice

Lemon Tahini (Alternate Sauce Option)

1/4 cup tahini
1/4 cup warm water
juice of half a lemon
sea salt to taste
Freshly ground black pepper (optional)

Instructions

If using Wild Albacore Tuna or Wild Sockeye Salmon, empty tuna/salmon into a bowl, including juices from can, and break up into pieces. If using Wild Sardines, remove sardines from can, cut each in half vertically and then each fillet into three pieces.
Slice the sweet potato into ¼ inch thick, vertical slices. Place sweet potato slices in toaster oven and toast until cooked through and browned. On a small plate, coarsely mash the avocado with a fork. Squeeze lemon juice over the mashed avocado to prevent browning. Top each piece of toasted sweet potato with mashed avocado, either the Wild Albacore Tuna, Wild Sockeye Salmon or Wild Sardine segments, another squeeze of lemon juice and a dash of hot sauce.
If you don’t want to use hot sauce and choose to prepare the lemon tahini sauce, in a small bowl, mix together the tahini, warm water, lemon juice and sea salt until thin enough to drizzle over the prepared sweet potato toast. If desired, add freshly ground black pepper to taste.

Sardine Power Lunch

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Makes 2 servings

Ingredients

Crusty bread/baguette, or crackers of your choice
1 can Wild Planet Sardines in Extra Virgin Olive Oil or Extra Virgin Olive Oil with Lemon or Water
1 small, ripe avocado, peeled and pitted
Lemon wedges
Sriracha, Tabasco or hot sauce of your choice

Instructions

If using bread, slice and lightly toast then set aside. Remove sardines from can, cut each in half vertically and then each fillet into three pieces. On a small plate, coarsely mash the avocado with a fork. Squeeze lemon juice over to prevent browning. Top each slice of toasted bread (or cracker) with mashed avocado, 1-2 sardine sections, a squeeze of lemon juice and a dash of hot sauce.

Peppadew Pepper Sardines and Tuna

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Makes 4 servings

Ingredients

1 jar Peppadew peppers
1 can Wild Planet Sardines in Extra Virgin Olive Oil or Extra Virgin Olive Oil with Lemon
1 can Wild Planet Albacore Tuna, undrained
Best quality olive oil, for drizzling

Instructions

Drain peppers, arrange on a serving platter atop a bed of greens. Remove sardines from can, cut each in half vertically and then each fillet into three pieces. Empty tuna in a small bowl, flake with a fork into large pieces. Stuff each pepper with either sardine sections or tuna. Drizzle with olive oil and serve.

Wild Planet Mediterranean Seafood Antipasto Platter

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Makes 4-6 appetizer portions

Ingredients

6-8 large green or red leaf lettuce leaves
1 jar Wild Planet Wild Albacore Tuna Fillets
1 can Wild Planet Wild Sardines in Extra Virgin Olive Oil, in Extra Virgin Olive Oil with Lemon, or in Marinara Sauce
1/4 cup pitted Kalamata olives
1 jar marinated artichoke hearts, drained
1/2 cup marinated mushrooms
2 roasted red pepper halves, sliced into 1/4″ wide strips
4 large pieces grilled eggplant, cut into 1″ strips
4 large pieces grilled zucchini and/or yellow squash, cut into 1″ strips
1 small fennel bulb, sliced thin
1 cup small fresh mozzarella balls
1 cup cherry tomatoes, halved
1/4 cup fresh basil leaves, torn into small pieces
1/4 cup capers, drained
Olive oil and red wine or balsamic vinegar, for serving

Instructions

Arrange lettuce leaves on a large serving platter. Remove tuna fillets from jar and retain liquid. Gently break apart tuna into bite size pieces and arrange on one of lettuce leaves, drizzle liquid from jar over tuna. Remove sardines from can, retaining olive oil or marinara sauce. Gently break apart into bite size pieces and arrange alongside tuna on platter. Drizzle olive oil or marinara from can over sardines. Continuing around the platter, arrange olives, artichoke hearts, mushrooms, roasted peppers, eggplant, zucchini and/or yellow squash, fennel, mozzarella balls and tomatoes. Scatter basil and capers over all. Serve with oil and vinegar alongside.