tuna-linguine

PREP: 10 mins

COOK: 10 mins

SERVES: 4

INGREDIENTS

  • 425g can Tuna in Oil
  • 500g Wholemeal Linguine Pasta
  • 2Tbsp Extra Virgin Olive Oil
  • 2 Tsp crushed Garlic
  • 2 medium dried Red Chillies sliced thinly
  • 1/3 cup (80ml) Lemon Juice
  • 100g Baby Rocket
  • Cracked Black Pepper

METHOD

  • Fill a large saucepan with cold water, add a pinch of salt and bring to the boil
  • Drain tuna over a small bowl and reserve 80ml of oil
  • Heat tuna oil and olive oil in a large frying pan.  Add the garlic and chilli stirring until fragrant
  • Add tuna and break into chunks
  • Remove from heat and add lemon juice
  • Add tuna mixture to hot pasta with rocket, toss to combine
mustard-and-rosemary-chicken

PREP: 5 mins

COOK: 15 mins

SERVES: 4

INGREDIENTS

  • 4 Chicken Breast Fillets
  • 1 Tbsp Wholegrain Mustard
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Chopped Fresh Rosemary
  • 1 Tsp crushed Garlic

METHOD

  • Slice the chicken breasts into halves or thirds if you wish
  • Combine chicken, mustard, juice, oil, rosemary & garlic in a bowl
  • Toss to coat chicken in mustard mixture
  • Oven bake, pan fry, or BBQ until chicken is cooked and juices run clear
  • Serve with steamed vegetables and a lemon wedge