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  • Entree

    Prosciutto Wrapped Oysters

    • 2 x 85g cans John West Smoked Oysters in Oil, drain and reserve oil
    • 200g feta cheese
    • 10 slices prosciutto, sliced in half lengthways
    • 1 small baguette, cut into 1 cm rounds

  • Main

    Crunchy Tuna Broccoli Pots

    • Crunchy Topping:
    • 1 cup fresh white breadcrumbs
    • Finely grated zest of 1 lemon
    • 2 tablespoons chopped fresh parsley
    • ½ x 45g can John West Anchovy Fillets in Olive Oil, drained and finely chopped
    • Oil Spray
    • Filling:
    • 575g jar Leggo’s Pasta Bake – Tuna Bake
    • 1/3 cup sour cream
    • 2 cups small broccoli florets, partly cooked
    • 425g can John West Tuna in Brine, well drained

  • Main

    Thai Green Tuna Curry

    • 1 tablespoon oil
    • ½ cup frozen Birds Eye Chopped Onions
    • 1 tablespoon Thai green curry paste
    • 140ml can coconut milk
    • 425g can John West Tuna in Brine, undrained
    • 2 cups frozen Birds Eye Sliced Green Beans
    • 2 tablespoons chopped fresh coriander
    • Juice of half a lime
    • Cooked jasmine rice for serving

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