A tin of good sardines with olives and oil makes supper when time is short. Toast holds the smoke and brine, the olives add salt and body, and the oil from the tin finishes everything. Plate it with greens if you have them.

Serves 2. 10 minutes, 8 at the stove.

About 170 calories a serving, 6 g protein, 30 g carbohydrate, 3 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 4 slices of bread until they are golden and crisp on both sides. While the bread toasts, open the tin of sardines and gently arrange the fish and olives on a plate with a pinch of salt and pepper.5 min
2. Divide the warm toast between two plates. Lay the sardines and olives over each slice, then spoon the oil from the tin over everything.
3. Eat while the toast is still warm and the sardines are at room temperature.

Note Swap bread for crackers or riced white beans if you prefer. Leftovers keep in the fridge for a day in an airtight container. Serve with a fresh salad or raw vegetables to round the meal.