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  • Entree

    Barbecue Oyster Salsa

  • Main

    Pasta Marinara

    • 375g spaghetti
    • 1 tablespoon olive oil
    • 1 clove garlic, peeled and crushed
    • 3 spring onions, chopped
    • 280g packet John West Chilled Seafood Selection
    • 2 tablespoons white wine
    • 400g can tomato pieces, undrained
    • 2 tablespoons Leggo's Tomato Paste
    • 2 tablespoons chopped fresh basil

  • Entree

    Vietnamese Tuna Rice Paper Rolls

    • 8 rice paper wrappers
    • 30g rice vermicelli noodles, cooked and drained
    • ½ carrot, finely julienned
    • 1 spring onion, finely julienned
    • ½ Lebanese cucumber, finely julienned
    • 2 x 95g cans John West Tuna – Sriracha, drained
    • 2 tablespoons mint leaves
    • 2 tablespoons coriander leaves
    • ¼ cup sweet chilli sauce
    • 1 teaspoon soy sauce
    • ½ teaspoon sesame oil
    • Lime wedges, for serving

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