Sardine Salad

Sardine Salad

For a vivid take on lunchtime tuna salad, use oil-rich sardines, and skip the mayonnaise. Emulsifying the deeply seasoned oil from the sardine tin with lemon juice and mustard makes the salad creamy like mayonnaise does, but with flavors that are more intense and pronounced. Add any of the sharp, crunchy, fresh pops you like in your tuna or whitefish salad, such as capers, cornichons, pickled peppers or herbs, and eat this sardine salad over greens, on a bagel or English muffin, or between two slices of toast.
  • Total:
  • Serves: 4 persons



  1. Step 1

    In a medium bowl, stir together the red onion, lemon zest, lemon juice and a pinch of salt. Let sit about 5 minutes to mellow the onion’s sting.
  2. Step 2

    Add the sardines and their oil, along with the mustard. Use a fork to mash the sardines and vigorously stir until the mixture is creamy. Add the celery, a few grinds of pepper and capers and/or herbs, if using. Stir to combine. Taste and adjust seasonings with salt, pepper and lemon juice. (Sardine salad will keep, refrigerated, for 3 days.)