They're also good with lemon juice on top if you're not a fan of Worcestershire sauce. Or you can melt cheese on top for a variation of the classic tuna-melt.
Also, if you want to avoid the extra omega 6 fatty acids, get the sardines that are packaged in water or olive oil (which is mostly monounsaturated fatty acids) rather than soybean oil.
Personally, I just eat them as a snack or light lunch straight from the can. Or perhaps chopped into bits over a salad. Sometimes I even mix them with a little brown rice.
Mash up with a fork plus half of a raw shallot (diced), optionally a bit of chili powder or black pepper. Spread on toast. Adding some slices of tomato, cucumber, or hard cheese is nice of you have them.
This is one of our fallback lunches/snacks when we haven't made it to the store recently and/or don't have time to cook.
