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GEORGE Carlos April 4, 2019

I AVOID TUNA BECAUSE OF MERCURY CONTAMINATION. I ALSO TRY TO EAT MORE SARDINES. DO YOU HAVE EFFECTIVE TECHNIQUES TO SUBSTITUTE SARDINES IN A TUNA RECIPE THAT DOESN’T OVERWHELM THE FLAVOUR WITH SARDINE FLAVOURS?
THANKS
GEORGE

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jules April 5, 2019

Great question George!

I love sardines but they are strong!

The only thing I can think of is to use less sardines than you would for tuna and add some almond meal or other nuts to make up the extra protein and substance.

The other option is canned mackerel – it’s a smaller fish than sardines but is much closer to tuna in flavour – it’s my new favourite thing!

Hope that helps
Jx

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