1 tin of tuna, 2 different ways

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Whip up two tasty dishes starring John West Shredded Tuna

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Tuna bean salad

In a bowl, mix 2T red wine vinegar and 4T olive oil together. Fold in the 1 sliced red onion and set aside to quick pickle for 10 minutes.

Toss through 1 can of cannellini beans, 1T chopped parsley and 1 tin of John West Light Meat Shredded Tuna in Salt Water, and season. Serve with 4 sliced radishes and crusty bread.

Serves 4

Roast cauliflower, garlic, caper and tuna linguine

Preheat oven to 220°C. Place 500g cauliflower florets, 5 garlic cloves (skin on) and 5 sprigs of thyme in a roasting tray. Drizzle over 2T olive oil and season with salt and pepper. Place in the preheated oven for 15-20 minutes or until golden.

While the cauliflower is roasting, cook 400g linguine pasta in a large saucepan of salted boiling water for 5-10 minutes or until al dente. Drain, reserving ½ cup of cooking water.

Return the pasta to the saucepan. Add ¾ cup crème fraiche, 2 tins of John West Light Meat Shredded Tuna in Sunflower Oil and reserved cooking water and stir to combine.

Divide pasta between bowls, top with roasted cauliflower and peeled garlic, 2 T capers and a squeeze of lemon. Sprinkle over parmesan cheese and enjoy!

Serves 4

More ways with tuna:
• Fold into grain salads • Spoon into lettuce cups • Tuck into rice-paper parcels
• Bake into frittatas
• Toss into spiralised vegetable noodles
• Top a baked potato
• Stuff into toasties

Tuna is the ultimate pantry star, but how can you be sure you are using a sustainable version? John West Shredded Tuna (in Salt Water or Sunflower Oil) is certified by the Marine Stewardship Council (MSC), an independent, non-profit organisation. The tuna is caught in the Maldives, sourced from an MSC-certified sustainable fishery and is fully traceable from vessel to can. Inspired by global trends, it comes in a convenient, new inverted can with an easy-open lid. Try John West Shredded Tuna in sandwiches, salads or bakes. Exclusive to woolworths.co.za

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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