John West makes summer salads a breeze. Just open a can and half the work is done.
Tuna Nicoise Salad
Serves one
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