Ingredients
- 8 oz (225g) noodles (such as udon, ramen, or rice noodles)
- 2 tablespoons crispy chili oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 cup thinly sliced green onions
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts or cashews (optional)
- Sesame seeds (for garnish)
- Lime wedges (for serving)
Prep Time: 15 minutes
Serves: 4-6
The Story
Not a recipe—a strategy. This is how you feed a crowd without turning on the stove. Open tins, arrange things beautifully, pour wine, and let your guests build their own perfect bites. It's effortless hosting that looks like you tried.
Ingredients
The Tins (choose 4-6):
- Casa Santona Tuna Belly (Ventresca) in EVOO – the star of the show
- Nuri Sardines in Olive Oil with Lemon – bright and approachable
- Jose Gourmet Sardines in Azores Butter – rich and luxurious
- Casa Santona Razor Shells 'Navajas' al Natural – for the adventurous
- Sardinha Sardines in Olive Oil with Truffle Aroma – elegant and aromatic
- Nuri Sardine Paté in Spicy Olive Oil – spreadable, spicy, different
The Supporting Cast:
- Good crusty bread, sliced (sourdough, baguette, or focaccia)
- Crackers (simple, nothing flavored)
- Cherry tomatoes
- Pickled vegetables (cornichons, peppers, olives)
- Lemon wedges
- Capers
- Fresh herbs (parsley, dill, chives)
- Good olive oil for drizzling
- Flaky sea salt
- Butter (room temperature)
- Optional: soft cheese (goat cheese, cream cheese, or ricotta)
Instructions
- Arrange the tins: Open each tin but leave the contents inside. Arrange them on a large board or platter—still in their tins for visual impact.
- Add bread & crackers: Pile bread and crackers in the gaps between tins.
- Fill in with color: Scatter cherry tomatoes, pickled vegetables, lemon wedges, and capers around the board. Add small bowls of olive oil, flaky salt, and butter.
- Garnish: Tuck fresh herbs into empty spaces for color and fragrance.
- Serve: Set out small plates and forks. Let guests build their own combinations—sardines on buttered bread with lemon, tuna belly with capers and tomato, paté spread thick on crackers.
Pro Tips
- Let everything come to room temperature before serving—the flavors open up
- Provide small forks or toothpicks for easy serving
- Set out the board 10 minutes before guests arrive so you're not scrambling
- Don't overthink the arrangement—casual abundance beats perfect symmetry
Tinned Fins Products Featured
- Casa Santona Tuna Belly 'Ventresca' in EVOO Tin 115g
- Nuri Sardines in Olive Oil with Lemon Tin 125g
- Jose Gourmet Sardines in Azores Butter
- Casa Santona Razor Shells 'Navajas' al Natural Tin 112g
- Sardinha Sardines in Olive Oil with Truffle Aroma
- Nuri Sardine Paté in Spicy Olive Oil 65g