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  • Entree

    Tuna Egg & Sour Cream Dip

    • 2 eggs, hard boiled, peeled and chopped
    • 185g can John West Tuna - Olive Oil Blend, drained
    • 2 tablespoons light sour cream
    • 1 tablespoon mayonnaise
    • 1 tablespoon finely chopped parsley
    • 1 spring onion, finely chopped
    • Black pepper to taste

  • 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

  • Entree

    Red Salmon Baguette Rounds

    • 210g can John West Red Salmon, drained and flaked
    • 2 soft boiled eggs, diced
    • 1 tablespoon capers
    • 1 tablespoon chopped fresh dill
    • 1 tablespoon sour cream
    • 1 baguette, cut into 1cm rounds
    • Lemon olive oil
    • Fresh dill for garnish

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