94731337

Pasta Salad with Lemon & Walnuts

– Snack/Light MealIngredients

3 cups pasta shells

1 x 425g can John West Tuna, drained

2 cups rocket leaves

1 cup fresh basil leaves

2 cups halved cherry tomatoes

1/2 small cucumber, sliced

1/2 red capsicum, diced

1/2 cup toasted walnut halves

lettuce leaves for serving

Dressing:

1/4 cup mayonnaise

finely grated rind of 1 lemon

1 tablespoon lemon juice

Method

  1. Cook pasta according to pack directions until al dente. Rinse under cold water and drain well.
  2. Place pasta into a bowl with tuna, rocket, basil, tomatoes, cucumber, red capsicum and walnuts. Add dressing and toss gently. Serve at once.
  3. Dressing: Place all ingredients into a screwtop jar and shake until blended.

Serves 4

Hints

– serve with Bagel Crisps: slice bagels very thinly, sprinkle with lemon pepper and bake in the oven until crisp and lightly browned.

– pecan nuts can be substituted for the walnuts.

 


Warm Japanese Noodle Salad

– Snack/Light Meal

Ingredients

400g precooked

udon noodles

2 teaspoons oil

2 baby bok choy, chopped

3 spring onions, sliced

1/2 cup sliced celery

1 carrot, cut in julienne strips

1 x 210g can John West Pink or Red Salmon, drained

1 sheet nori seaweed, shredded, optional*

1 tablespoon toasted sesame seedsDressing:

1 teaspoon finely grated lime rind

1 tablespoon lime juice

1 tablespoon light soy sauce

1 teaspoon sesame oil

1/2 teaspoon finely chopped fresh ginger

1/4 teaspoon wasabi, Japanese horseradish

Method

  1. Cover noodles with warm water and separate. Drain well.
  2. Heat oil; add bok choy, spring onions, celery and carrot and stir-fry until just softened. Add noodles, salmon and seaweed and stir-fry until hot.
  3. Add dressing and toss gently. Serve sprinkled with sesame seeds.
  4. Dressing: Mix all ingredients in a screwtop jar and shake until blended.

Serves 2

Hints

– Nori seaweed is easiest shredded by cutting with kitchen scissors.

– toast sesame seeds in a dry pan over a medium heat, stirring constantly.

– precooked udon noodles are available on most supermarket shelves, but dried noodles can be cooked and substituted.