INGREDIENTS
1 x 185g can John West Tuna
1 x 70g can Edgell Snack Time
Black Beans & Corn with Lime & Herbs
¾ cup finely shredded red cabbage
¼ small red capsicum, diced
1 small stick celery, sliced
¼ cup pepitas, toasted
Fresh coriander leaves, for garnish
Toasted tortilla, to serve (optional)

1. Combine all salad ingredients, serve with tortilla bread.

TIP: Prepare the raw salad ingredients the night before and store in a sealed container in the fridge. Add toasted peptias, Edgell Beans and John West Tuna before serving.

INGREDIENTS
1 cup farfalle pasta
½ bunch asparagus, cut into 5cm lengths
1x 185g can John West Tuna – Lemon & Cracked Pepper
1x 70g can Edgell Snack Time Chick Peas with Zesty Vinaigrette
6-8 yellow and red cherry tomatoes, chopped
¼ small red onion, finely sliced
Cup fresh basil leaves
Toasted tortilla, to serve (optional)

1. Cook pasta following packet directions. In the last minutes of cooking time, add asparagus. Drain and run pasta and asparagus together under cold water until cooled.

2. Combine pasta and asparagus with remaining ingredient

TIP: For easy lunch assembly, prepare pasta and asparagus the night before and store in a sealed container in the fridge.

RESPONSIBLE SOURCING

At John West, we are taking an active role in safeguarding our ocean’s resources and the wellbeing of coastal communities who depend on them for their livelihood.