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  • Entree

    Warm Japanese Noodle Salad

    • 300g fresh udon noodles
    • 2 teaspoons oil
    • 2 baby bok choy, chopped
    • 3 spring onions, sliced
    • 1 carrot, cut in julienne strips
    • 185g can John West Tuna Slices in Springwater, drained
    • 1 sheet nori seaweed, shredded,
    • 1 tablespoon toasted sesame seeds
    • Dressing:
    • 2 tablespoons teriyaki sauce
    • ¼ teaspoon wasabi (Japanese horseradish)

  • Special Occasion

    Mediterranean Tuna Tarts

    • 6 baby roma tomatoes, halved
    • 1 small red capsicum, de-seeded and cut into strips
    • ½ red onion, peeled and thinly sliced
    • 1 teaspoon finely chopped fresh rosemary
    • Spray oil
    • 2 sheets filo pastry
    • 425g can John West Tuna - Olive Oil Blend, drained
    • ¼ cup pitted black olives, halved
    • Extra rosemary for garnish

  • Kids

    Easy Potato & Tuna Bake

    • 4 medium potatoes
    • 575g jar Leggo’s Pasta Bake-Creamy Sundried Tomato and Garlic
    • 425g can John West Tuna, drained
    • 420g can Edgell Super Sweet Corn Kernels, drained
    • Spray oil
    • 1 teaspoon Paprika
    • Fresh herbs for garnish

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