Basil Tuna Pasta Bake

Ingredients:
2 cups of spiral pasta, uncooked
1 tsp olive oil
1 small brown onion, diced
2 garlic cloves, thinly sliced
1 spring onion, finely sliced
1/2 medium red capsicum, Finley sliced
1/2 medium zucchini, grated and excess water squeezed out
4 semi sun dried tomatoes, chopped roughly
1 cup of broccoli florets, finely diced
1 x 400g can of tinned crushed tomatoes
2 x 95g tins of Sirena Basil Infused Tuna
Fresh basil, to top
Parmesan cheese, grated (up to you how much!)
Salt and Pepper, to taste

Directions:

1. Cook pasta according to packet instructions, removing two minutes from the cook
time.
2. Pre-heat oven to 180 degrees celsius.
3. In a deep frying pan, heat olive oil and the oil from the tuna cans (this will help
enhance flavour!). Add brown onion, garlic, spring onion, capsicum, zucchini, sun
dried tomatoes and broccoli florets and cook for 10 minutes. Season with salt and
pepper.
4. Add the chopped tomatoes into the pan and season again with salt and pepper to
taste.
5. Flake the tuna into the pan and mix through.
6. Add cooked pasta into the pan and mix through once more.
7. Add the mixture into a oven safe dish and sprinkle cheese over the top.
8. Bake for 15 minutes or until lightly golden.
 Thai Chicken Burgers

Ingredients:
500g chicken mince (or breast)
4 wholemeal burger buns, toasted
2 garlic cloves
1/2 small chilli, deseeded and diced
2 tbsp yellow curry paste
1/4 cup fresh coriander, roughly chopped
1/2 lime, juiced
1 spring onion stalk, roughly chopped
1 slice of bread, wholemeal

Toppings (you can choose your own!):

1 medium tomato, sliced thinly
1 small cucumber, sliced into thin ribbons
1/4 cup Japanese mayo (between all burgers)
1/2 red onion, sliced thinly

Directions:

1. In a food processor, add chicken, garlic, chilli, yellow curry paste, coriander, lime,
spring onion and the slice of wholemeal bread. Blend until a fine paste.
2. Shape the chicken mixture into 4-6 patties. Place chicken patties on a hot pan with a
splash of olive oil and cook for 4-5 minutes on each side or until cooked through.
3. Toast the bread buns and layer with chicken, cucumber, tomato, mayo and red
onion.

Chilli Cheesy Meatballs with Spaghetti

Meatballs:
500g beef mince
1 zucchini, grated finely and excess water squeezed out
6 mint leaves
2 garlic cloves, crushed
1/4 cup chopped parsley
1/4 cup bread crumbs ( I used gluten free!)
1 tsp salt
1/2 tsp pepper
1/2 tsp red chilli flakes
1/2 tsp dried oregano
100g red cheddar, cut into cubes
1 egg

Sauce:
2 400g cans of crushed tomatoes
1 medium brown onion, finely diced
1 long red chilli, finely diced
2 garlic cloves, crushed
2 tbsp. olive oil
1 tsp salt
1 tsp pepper
1 tbsp. dried oregano
6 basil leaves
1 cup water

1. Cook pasta according to packet instructions. Set aside until ready to serve.
2. To make the meatballs, add the meatballs, zucchini, mint, garlic, parsley, salt, pepper, oregano, chilli, egg
and breadcrumbs into a large mixing bowl. Mix WELL.
3. Roll meatballs to your desired size, and place a cube of cheese in the middle and continue to roll. Cover the
cheese by rolling the meat around it to ensure it doesn't melt out!
4. On a large non-stick pan, splash a small amount of olive oil and brown the meatballs, but don't cook all the
way through!
5. Set meatballs aside.
6. To make the sauce, heat olive oil in a deep pot over medium to high heat for 2 minutes.
7. Add onion, garlic and chilli and cook for 5 minutes or until onion becomes translucent, ensuring to stir
constantly.
8. Add crushed tomatoes and water heat for 5 minutes.
9. Add salt, pepper and oregano and the meatballs.
10. Leave to simmer on a low heat for 15 minutes.
11. Add basil leaves and cook for a further 5 minutes.