Sardine Rice Bowl with Tomato, Capers and Lemon

Make sardine rice bowl with tomato, capers and lemon, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
120 g Sardines in tomato sauce (A standard tin, sauce and all. The sauce is counted; it is about 40 of the calories and most of the carbohydrate. Tinned weight including the sauce.)
160 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
100 g Cherry tomatoes
30 g Red onion
10 g Capers
1 tsp (5 g) Olive oil
A handful, chopped Fresh parsley
Juice of half a lemon Lemon juice
A pinch Chilli flakes
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Warm the rice, or cook 55 g of dry rice if you have none, and spread it in a wide bowl.
2. Halve the tomatoes and slice the onion as thinly as you can. Toss both with the capers, oil, lemon juice and a pinch of chilli flakes and leave them for five minutes so the onion softens.
3. Tip the sardines and their sauce over the rice and break them up with a fork into large flakes.
4. Spoon the tomato mixture over, scatter the parsley and grind over plenty of pepper.

Contains fish.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/sardine-rice-bowl-tomato-capers

AI-generated images illustrating the recipe.

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