Recipes of the week

Ingredients:

2 baby chat potatoes

1 egg

50g green beans, trimmed

90g can John West Deli Tuna – Extra Virgin Olive Oil Blend & Pink Salt, undrained

1 small tomato, sliced

½ tsp red wine vinegar

50g butter or oak lettuce

4 John West Anchovies in Olive Oil

4 small black olives

Method:

Place potatoes in a medium saucepan of cold water and bring to a gentle boil. Cook for 12 minutes. Gently lower the egg into the water with the potatoes and cook together for 3 minutes. Finally, add the beans to the potatoes and egg and cook for a further 4 minutes.

Rinse egg under cold water to stop cooking. Peel and cut egg into half. Set aside. Cut potatoes in half and place in a mixing bowl with the beans.

While still warm, combine potatoes, beans, tuna including the oil from the can, tomato and vinegar.

Arrange lettuce on a serving plate or salad bowl. Top with warm potatoes and tuna mixture, egg, olives and anchovies. Season to taste and serve immediately.

Tip: Keep any unused anchovy fillets and their oil in a small glass jar in the fridge.

Salmon, Avocado, Rice & Quinoa Salad

Serves one

Ingredients:

95g can John West Salmon Tempters – Naturally Smoked, drained

125g microwaveable brown rice and quinoa, heated following packet directions

1 tbsp crumbled feta

1 tbsp toasted pepitas

½ avocado, sliced

1 tbsp chopped fresh herbs of choice (dill, parsley, basil or mint)

Honey mustard dressing, for serving

Method:

Combine salmon, heated rice, feta, pepitas, avocado and herbs in a bowl. Drizzle with dressing and serve immediately.

Tip: Any rice or grain of choice can be used.

Roasted Pumpkin, Tuna & Rocket Salad

Serves two

Ingredients:

250g peeled pumpkin, roughly chopped

8 mini roma tomatoes

2 x 90g can John West Deli Tuna – Extra Virgin Olive Oil Blend & Pink Salt, drained and oil reserved

60g rocket

50g feta, crumbled

1 tbsp toasted flaked almonds

Method:

Toss pumpkin and tomatoes in 2 teaspoons reserved tuna oil. Remove tomatoes and set aside.

Place pumpkin in a single layer on a baking paper lined tray and cook in a preheated oven at 220°C for 25 minutes. Add tomatoes to the tray during the last 5 minutes of cooking. Cook until tomatoes are blistered and pumpkin is golden. Cool to room temperature.

Place rocket on a serving plate, top with pumpkin, tomatoes, feta and flaked tuna. Drizzle with remaining tuna oil and sprinkle with almonds. Serve immediately.

Tip: Drizzle salad with balsamic vinegar, if desired.

Crunchy Thai Red Tuna Wombok Salad

Serves one

Ingredients:

1½ cups finely shredded wombok

¼ cup fresh coriander leaves

2 spring onions, julienned

1 tbsp roasted peanuts

⅓ cup frozen Birds Eye Garden Peas, cooked following packet directions

95g can John West Tuna Tempters - Thai Red Curry

Lime wedges and extra fresh coriander leaves, for serving

Method:

Toss all ingredients except tuna together in a large bowl until combined.

Add tuna and gently stir through. Serve with lime wedges and coriander leaves.

Tip: Use red cabbage for an additionally vibrant salad.

Source: https://johnwest.com.au/recipes