Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
Makes 2 servings
4 teaspoons freshly squeezed lemon juice
2 teaspoons grated lemon zest
1 tablespoon finely diced red onion
2 teaspoons finely chopped fresh parsley
2 teaspoons finely chopped fresh basil
2 teaspoons finely chopped fresh mint
1 teaspoon extra-virgin olive oil
1 teaspoon Dijon mustard
1/8 teaspoon sea salt
1 (3.75-ounce) can sardines, packed in water or olive oil
Put the lemon juice, lemon zest, red onion, parsley, basil, mint, thyme, olive oil, mustard, and salt in a bowl and stir to combine. Add the sardines and flake them into chunky pieces with a fork. Stir gently to combine. Taste; you may want to add a pinch of salt or a generous squeeze of lemon juice.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)