Sardine and Roasted Pepper Toast
A fast, no-cook lunch piling tinned sardines and sweet roasted red peppers onto crisp gluten-free toast with a squeeze of lemon. One serving delivers more than three times your daily vitamin B12, the recipe's hero nutrient.
- Prep
- 8 min
- Cook
- 2 min
- Total
- 10 min
- Servings
- 1
Ingredients
- 2slicesgluten-free bread
- 90gcanned sardines in olive oil, drained (about 1 tin)
- 60gjarred roasted red peppers, drained and sliced
- 0.5lemon (for zest and juice)
- 1tspextra-virgin olive oil
- 1tbspfresh flat-leaf parsley, chopped
- 1pinchblack pepper
- 1pinchred pepper flakes (optional)
Instructions
- 01
Toast the gluten-free bread until crisp and golden, then drizzle each slice with the olive oil.
- 02
Drain the sardines and gently break them into large chunks with a fork, leaving some texture.
- 03
Layer the sliced roasted red peppers over the toast, then top with the sardine chunks.
- 04
Squeeze fresh lemon juice over the top and add a little grated lemon zest for brightness.
- 05
Scatter with chopped parsley, black pepper, and red pepper flakes if using. Serve right away while the toast is crisp.
Nutrition (per serving)
- Calories
- 410kcal
- Protein
- 24g
- Carbs
- 34g
- Fat
- 20g
- Fiber
- 4g
- Selenium
- 47mcg
- Zinc
- 1.5mg
- Iron
- 2.8mg
- B12
- 8mcg
- Iodine
- 18mcg
- Sodium
- 600mg
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