2 cans of Brunswick Sardines in Springwater (No Added Salt)
¼ red onion, finely sliced
1-2 tbs chopped parsley
1 tbs vinegar
Cracked pepper to taste
2 raddichio leaves
2 slices sourdough bread
In a bowl, mash the sardines. Add the onion, parsley, vinegar and cracked pepper and stir to combine.
Toast your bread, then butter it. Place the radicchio down first and then top with the sardine mix.