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!

Avocado Lime Sardine Tartine

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Makes 1 serving

Ingredients

1/2 avocado
1 slice whole wheat bread, toasted
1 can Wild Planet Wild Sardines in Extra Virgin Olive Oil, drained
Micro-greens
Cumin
Red pepper flakes
Sea salt
Fresh lime

Instructions

Thinly slice avocado and fan out over toast. On top, add 1-2 Wild Sardines and micro-greens. Sprinkle some cumin, red pepper flakes and sea salt to taste. Finish with a squeeze of fresh lime juice.

Balsamic Roasted Tomato Sardine Tartine

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Makes 1 serving

Ingredients

1 cup halved cherry tomatoes
1 garlic clove, finely chopped
1 Tbsp balsamic vinegar
1 tsp olive oil
1 slice ciabatta bread, toasted
1 can Wild Planet Wild Sardines in Extra Virgin Olive Oil, drained
Fresh basil
Sea salt

Instructions

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and place tomatoes onto sheet. Sprinkle garlic over tomatoes, then drizzle balsamic vinegar and olive oil. Toss together to combine, then spread tomato mixture into an even layer, cut-side up. Roast in oven for 25-30 minutes or until soft and just starting to caramelize. Top ciabatta toast with tomato mixture, 1-2 Wild Sardines, fresh basil and sea salt to taste.

Egg and Avocado Sardine Tartine

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Makes 1 serving

Ingredients

1 egg
1/2 avocado
1 slice rye bread, toasted
1 can Wild Planet Wild Sardines in Extra Virgin Olive Oil, drained
Micro-greens
1/2 watermelon radish, sliced
Salt and pepper, to taste

Instructions

Bring a pot of water to boil and place egg in water. Cook for about 7-8 minutes, then immediately place cooked egg in ice water. Mash avocado on toast with a fork, evenly covering toast. Peel cooled egg and cut in half. Place egg halves on toast along with 1-2 Wild Sardines. Add micro-greens, sliced radish, salt and pepper.

Mustard Dill Sardine Tartine

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Makes 1 serving

Quick-pickled cucumbers

1/2 cucumber, thinly sliced into rounds
1/2 cup water
1/2 cup apple cider vinegar
Pinch of salt

Mustard vinegar sauce

1 Tbsp Dijon mustard
1 tsp apple cider vinegar
1/2 tsp lemon juice
Salt and pepper to taste

Tartine

1 slice pumpernickel bread, toasted
Thinly sliced red onion, to taste
1 can Wild Planet Wild Sardines in Extra Virgin Olive Oil, drained
1 sprig fresh dill or 1/2 tsp chopped fresh dill
Black pepper, to taste

Instructions

Place cucumber slices in a small bowl. Add water, apple cider vinegar and salt. Allow to sit for at least 10 minutes. Meanwhile, in a separate bowl, stir together mustard vinegar sauce ingredients and set aside. On top of toast, layer pickled cucumbers, red onion, 1-2 Wild Sardines, dill, and black pepper. Finish with a drizzle of mustard vinegar sauce.

Sardine Flatbread

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Makes 1-2 servings

Ingredients

1 Tbsp olive oil
1 clove garlic, minced
1 flatbread or lavash
3-4 Kalamata olives, thinly sliced
1/2 cup cherry tomatoes, halved
3 sprigs fresh thyme leaves
1 can Wild Planet Wild Sardines in Extra Virgin Olive Oil, drained
1/2- 1 cup arugula
Freshly ground black pepper

Instructions

Preheat oven to 350 degrees F. In a small bowl, mix together the olive oil and minced garlic. Brush over the flatbread. On top, arrange the sliced Kalamata olives, cherry tomatoes and fresh thyme leaves.
Bake in the oven just until edges are a light golden brown. Remove from the oven and top with Wild Planet Wild Sardines in Extra Virgin Olive Oil, arugula and freshly ground black pepper. Enjoy as a meal or cut into pieces as an appetizer!

Sardine Greek Salad

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Makes 3-4 servings

Ingredients

3 Roma tomatoes, chopped into bite-size pieces
1/2 cucumber, chopped into 1/2 inch pieces
1/4 cup thinly sliced red onion
1/3 cup pitted Kalamata olives
1/3 cup crumbled feta cheese
2 Tbsp olive oil
2 Tbsp red wine vinegar
1 tsp dried oregano
Freshly ground black pepper, to taste
1 can Wild Planet Wild Sardines Skinless & Boneless Fillets in Extra Virgin Olive Oil, drained

Instructions

In a large bowl, mix together the tomatoes, cucumber, red onion, Kalamata olives, feta cheese, olive oil, red wine vinegar, dried oregano and freshly ground black pepper.
Add the Wild Planet Wild Sardines Skinless & Boneless Fillets in Extra Virgin Olive Oil and lightly toss before serving.

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 Wild 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.

Sardine Power Lunch

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Makes 2 servings

Ingredients

Crusty bread/baguette, or crackers of your choice
1 can Wild Planet Wild 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.

Wild Planet Sweet Potato Toast

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Makes 2 servings

Ingredients

1 can Wild Planet Albacore Wild 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 Albacore Wild 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 Albacore Wild 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.

Peppadew Pepper Sardines and Tuna

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Makes 4 servings

Ingredients

1 jar Peppadew peppers
1 can Wild Planet Wild Sardines in Extra Virgin Olive Oil or Extra Virgin Olive Oil with Lemon
1 can (5oz) Wild Planet Albacore Wild 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 Albacore Wild Tuna Fillets or 1 can (5oz) Wild Planet Albacore Wild Tuna
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 from jar or can and retain liquid. Gently break apart tuna into bite size pieces and arrange on one of lettuce leaves, drizzle liquid from jar or can 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.