Recipes | Leah Itsines

GET OUT. Sirena tuna has garlic flavour? My prayers have been answered hahaha! check out this delicious greek salad with risoni! Ingredients 2 x Sirena Tuna Garlic  Flavour ¼ cup risoni, uncooked Olive oil, for dressing  1 cup cherry tomatoes, halved  1 small lebanese cucumber, sliced into rounds 1 small red capsicum, sliced thinly   ½ red onion, sliced  ½ cup 4 bean mix, washed and rinsed  5-8 Kalamata olives, pitted  Small crumble of feta  Lemon juice, to taste  Sprinkle of dried oregano  Salt, to taste Directions:  Cook risoni according to packet instructions.  Add cherry tomatoes, cucumber, capsicum, red onion, 4 bean mix, olives and feta into a large bowl. Mix well.  Add cooked risoni, flaked tuna, lemon juice, dried oregano, salt and a drizzle of olive oil, mix well.  Tips You can choose to dress with a little balsamic glaze for something a little sweeter. 

Model: 1Serves: 1Prep Time: 10Cook Time: 20 TIP: • Don’t feel like brown rice? Simply swap brown rice for quinoa, basmati rice or couscous! • Tuna can be swapped out for another protein like beans, chicken, beef or tofu!  This recipe has to be one of my favourite BARE Guide meals.. Purely because it's so flexible and can be adapted to anyones tastebuds! I mean who doesn't love a delicious, flavoursome salad! I hope you enjoy! Ingredients: ½ cup brown rice, cooked (30g uncooked) 1 small tomato, quartered½ small green capsicum, cut into bite-sized pieces ½ small cucumber, sliced thinly ½ small red onion, sliced thinly 4 Kalamata olives, pitted 10g feta cheese 2x 95g tinned tuna, drained (brine or spring water) Dressing: 1 teaspoon olive oil 1 tablespoon lemon juice Sprinkle of dried oregano Directions: 1. Combine all dressing ingredients in a small bowl and mix well. 2. In a serving bowl, arrange tomato, capsicum, cucumber, onion, olives and feta. Top with tuna and cooked rice. 3. Pour over dressing and mix well.

How good are home made burgers? This is a DELISH Fish burger with yummy chopped up asparagus. Try it for your next easy weeknight dinner!  Makes: 6 patties (serves 6)Cook time: 10 minutesPrep Time: 10 minutesIngredients:400g boneless firm white fish (ling, snapper, flat head etc)1 tablespoon red curry paste1 garlic clove1 spring onion, roughly chopped1 slice of bread1 handful of corianderSalt and pepper to taste½ lime, squeezed5 – 6 asparagus spears, sliced thinly6 bread rolls (one for each)Olive oil, for cookingTopping Ideas:2 – 3 Asparagus spears, peeled1 medium tomato, sliced thinly1 small red onion, sliced1 medium carrot, peeled and sliced thinly2-3 tablespoons Kewpie mayonnaiseDirections: In a blender add fish, curry paste, garlic, spring onion, bread, coriander, salt, pepper and lime juice. Blitz until it becomes a fine paste and everything is sliced evenly. Place mixture into a bowl. Slice asparagus spears thinly and add into the bowl. Fold the asparagus through the mixture. Divide the mixture into 6 balls and shape each ball into a patty. In a medium non-stick pan, add a splash of olive oil and heat over a medium high heat. Lay the patties into the pan and cook for 3-4 minutes on each side or until lightly golden and cooked through. Toast your bread and add some toppings! The ones I have listed are a guide, but addyour own favourites!Tips: Lightly grill the asparagus beforehand for more flavour!Alternatives: This can be done with chicken mince or skinless salmon fillets.  

YUM! What a quick and easy dinner! Tuna is a staple in my house and I absolutely love it.  Ingredients 2 x Sirena Tuna Savoury Onion Flavour 2 large potatoes  1 cup cherry tomatoes, halved 1 avocado, diced  1 garlic clove, sliced  Large handful fresh basil, roughly torn Pinch of salt  ½ lemon, squeezed to taste  Olive oil, for dressing  Directions: Preheat oven to 180 degrees celsius.  Boil some water in a deep pot and par-boil your potatoes for 15 minutes. Once boiled, place into the oven for 40 minutes with a splash of olive oil and a sprinkle of salt.  Into a small bowl, add cherry tomatoes, avocado, garlic, basil, lemon, a drizzle of olive oil, a sprinkle of salt and the two cans of tuna. Mix well.  Once the potatoes are cooked and soft inside, slice in half and divide the salsa between the two.  EAT!  Tips: You can choose to dress with a little balsamic glaze for something a little sweeter. 

These Choo Chee Prawns are incredibly delicious and extremely easy to make! Not trying to brag but.. I might just be turning you into your very own Masterchef with this one!    Serves: 4 Ingredients: 16 fresh prawns (king prawns) 300ml coconut milk 1 tablespoon red curry paste 1 tablespoons chilli garlic paste  1 tablespoon fish sauce 1 teaspoon brown sugar  5 kaffir lime leaves 1 handful basil leaves 1 large chilli, sliced into long pieces 2 garlic cloves, crushed 1 onion, diced 1 spring onion stalk, finely diced 1 tbsp olive oil 1/2 a lime juiced Directions: Heat olive oil in a deep hot pot.  Fry garlic, onion and chilli in the pot for 2 minutes or until onions become translucent. Boil coconut milk in the pot for 4 minutes on medium heat. Add red curry paste and chilli paste and stir for 2 minutes. Add fish sauce, sugar and kaffir lime leaves and lime juice and cook for a further 2 minutes. Add prawns for 4-5 minutes or until fully cooked through. Remove kaffir lime leaves and stir well. Turn heat off ands add basil leaves. Serve with rice.

To keep up with tradition, here is another FREE BARE Guide recipe! This Salmon And Chimichurri recipe is a delicious Model 2 main and has to be one of my favourite dishes.. ever!! Perfect for a quick, easy and HEALTHY weeknight dinner.. Yum! Serves: 1Prep time: 10 minutesCook time: 20 minutesTIP: Score the salmon skin before placingit onto the pan to cook. This will help theskin not curl up and cook evenly.Ingredients:115g salmon fillet, raw1/3 cup brown rice, uncooked2 tbsp chimichurri sauce1⁄2 small zucchini, halved1⁄2 red capsicum, in thin strips1 small carrot, thin roundsSalt and pepper to taste1 Tsp olive oil Directions:1. Cook rice according to packet instructions2. Season salmon with salt and pepper.3. In a small frying pan, heat olive oil over a medium to high heat.4. Add zucchini, capsicum and carrot and cook for 7-10 minutes, or until veggies are cooked to your liking.5. Remove vegetables from the pan and add salmon.6. Cook salmon to your liking.7. Plate up! Add rice, salmon, veggies and spoon chimichurri sauce over the top.

I have always loved poke bowls, but I'd be lying if I said they're on the less-expensive side to make (and even more expensive to purchase already made!) HOWEVER.. before you start to break your budget, let's consider an alternative .. When it comes to poke bowls, the most expensive portion that will usually break the budget is the PROTEIN! Thriving off of needing quality protein to make the dish POP, it's super easy to fall into the trap of buying that sashimi-grade kingfish or expensive pulled meats. But why not tuna? And no I'm not talking about those expensive cuts that you need to go to a fish market for.. I'm talking about a subtly-flavoured tin of tuna! If you haven't tried it before, you ABSOLUTELY should.. you'd be so surprised at how tasty it is!!   Triple Chilli Tuna Poke Bowl Serves 2 Ingredients: 250g Sirena Triple Chilli Tuna, drained (keep the oil!)1 carrot, julienne1/2 cup edamame beans, defrosted 1 small cucumber, julienne  Small handful of coriander, chopped4 small seaweed crisps 1 cup brown rice, cooked 2 small radish bulbs, sliced thinly  Optional Dressing: 2 tsp soy sauce 1 tsp sesame oil1 tsp ginger, grated1 tsp lime juiceDirections:  Place the soy sauce, sesame oil, ginger, lime juice, coriander and spring onion into a bowl and mix well (this is optional, so only if needed!)  Cook brown rice according to packet instructions.  Divide the brown rice between two bowls and top with the chilli tuna, cucumber, edamame means, coriander, radish and the seaweed crisps. Drizzle a little of the chilli oil on top and if wanted, the dressing. 

Prep Time: 10 Cook Time: 25 minutes Serves: 2 Ingredients: 2 cups of spiral pasta, uncooked1 tsp olive oil1 small brown onion, diced2 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 out4 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:  Cook pasta according to packet instructions, removing two minutes from the cook time.  Pre-heat oven to 180 degrees celsius.  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.  Add the chopped tomatoes into the pan and season again with salt and pepper to taste.  Flake the tuna into the pan and mix through.  Add cooked pasta into the pan and mix through once more.  Add the mixture into a oven safe dish and sprinkle cheese over the top.  Bake for 15 minutes or until lightly golden.  EAT! 

Salmon is hands down my go-to dinner choice and this miso marinade takes it to the next level.  Whether you're cooking for two or the whole family, this is a super quick recipe that you can easily cook in 30 minutes! Pair it with my brown rice salad or meal prep it some steamed rice and broccoli for an easy work lunch.    Serves: 2 Prep Time: 10 minutes  Cook Time: 20 minutes Ingredients:  2 salmon fillets, skin off  2 tsp white miso paste  1 tsp brown sugar 1 tsp rice wine vinegar  1 tbsp sesame oil  1 tbsp soy sauce  1 garlic, crushed  1cm ginger, grated  Toppings:  1 tsp sesame seeds Directions:  Preheat oven to 180 degrees celsius.  In a small bowl, add miso paste, brown sugar, rice wine vinegar, sesame oil, garlic, ginger and soy sauce together and mix well (you may need a small whisk!).  Coat salmon in the miso mixture and leave to marinate for 30 minutes (or longer if you can!) Heat a small pan with a small splash of olive oil over a medium to high heat. Add salmon to the pan and lightly brown.  Once lightly browned, place onto a liked baking tray. Cook for 15 minutes in the oven to completely cook through.  Top with sesame seeds. 

The fish tacos are amazing! I love the combination of the crispy fish, with fresh salad toppings & coriander & lime dressing. Plus, I used corn tortillas to make it gluten free. Whether you're cooking for yourself or the whole family, his recipe is so quick & easy to make, you'll be eating in less than 30 minutes.  Always check the label to ensure the products and ingredients in this recipe are right for your needs. Serves 4Prep Time: 20 minutes Cook time: 15 minutesIngredients: 500g white firm fish (snapper, ling, flake)4 Woolworths Free From Gluten Corn Tortillas 1 egg, whisked Crumb: 1 cup Woolworths Free From Gluten Breadcrumbs 1 tsp garlic powder ¼ tsp cayenne pepper ½ tsp salt Pinch of pepper½ tsp turmeric Topping ideas:  2 cups red cabbage, shredded 1 avocado, sliced 1 medium tomato, diced 1 small jalapeno (optional) 1 lime, in wedges Fresh coriander (optional) Dressing: ½ cup natural greek yoghurt ¼ lime, juiced 1 tsp lime zest1 tbsp chopped coriander 1 small garlic clove Salt to tasteDirections: Slice the fish into bite sized pieces. Mix all ingredients under “crumb” into a small mixing bowl. Coat the fish in the egg, and then into the crumb. Once you have crumbed all the fish, Lay flat on a plate and pop in the fridge for 15 minutes to set. Add all ingredients under “dressing” in a small bowl and mix well. On a large non stick pan, heat a splash of olive oil and cook the crumbed fish until light and golden brown (and completely cooked through! Heat the tortillas and assemble your tortilla with some crumbed fish,  your favourite toppings (mine are suggested above!) and a small drizzle of the dressing!

Have you tried Soba noodles before? They're a delicious buckwheat noodle and go amazingly in salads and in 'pho' type broths! They're a Japanese noodle that has a mild nutty flavour.  Serves 1Prep time: 10 minutes Cook time: 10 minutes Ingredients: 115g salmon fillet, uncooked ⅔ cup soba noodles, uncooked7 snow peas, sliced thinly ⅓ cup edamame beans, deshelled ½ small red capsicum, sliced thinly 2 spring onion stalks, sliced thinly1 small carrot, julienne 3-4 mint leaves (optional)small pinch of fresh coriander (optional)  Dressing: 1 clove garlic, crushed 1 cm piece ginger, grated finely 2 tsp sesame oil2 Tbsp tamari1 tsp brown sugar1 tsp rice wine vinegar Directions: Flavour the salmon with a pinch of salt and pepper.  Cook noodles according to packet instructions & set aside.  On a hot pan, heat a small splash of olive oil and cook salmon to your liking (I like mine super cooked for a salad like this!)  Add all ingredients under "dressing" into a bowl and mix well.  In a large serving bowl, mix the cooked noodles, snow peas, carrots, edamame beans, capsicums, spring onion, carrot, mint and coriander. Pour over dressing and mix well. Flake the salmon into the salad and mix again. EAT!  

These Red Curry Fish Cakes are so delicious and perfectly paired with my easy Noodle Salad. I love this healthy recipe because it's packed with flavour. Whether your cooking for two, the whole family or just your kids, everyone is going to love this tasty dinner idea. I also love it for lunch because it's really easy to meal prep. Serves: 4 Prep Time: 10 minutes Cook time: 10 minutes  Ingredients: Fish Cakes:450g firm boneless white fish (ling, snapper, flathead)1 egg5-7 string beans, sliced thinly 1 Tbsp. Fresh ginger, grated1 Garlic clove, crushed 2 Tbsp. Red curry paste 1 small red chilli, deseeded and chopped1 small handful of coriander 1/2 Lime, Juiced1 Spring onion stalk, sliced thinly 1 Tbsp. Fish saucePinch of Salt & Pepper Noodle Salad: 100g vermicelli noodles, uncooked1 carrots, peeled in ribbions 1 cup of purple cabbage, shredded1 cucumber, peeled in ribbions 1/2 red capsicum, sliced thinly 5 mint leaves, roughly chopped5/6 coriander sprigs, roughly chopped  Dressing: 1 tbsp. Sesame oil1 tbsp lime, juiced1 tbsp. Fish sauce 2 tbsp. Soy sauce  Directions:  Ensure to de-bone the fish, you don't want any bones in the fish cakes! In a large blender, add the all the ingredients under "fish cakes" and blend until all combined and its almost like a chunky paste. Cook noodles according to packet instructions. Drain well. Add carrots, cabbage, cucumber, coriander, mint, capsicum and cooked noodles into a large mixing bowl and mix throughly. Taking 2 tbsp of the fish mixture at a time, form small patties. On a large frying pan, splash a small amount of olive oil and cook each patty for 2 minutes on each side, or until completely cooked through. Dress the salad mixture with all ingredients under "dressing". Divide the salad mixture between 3-4 plates and add 2-3 fish cakes each.Tip: Avoid dressing the salad as it can become soggy! Save the dressing until you're about to eat :)  I hope you absolutely love this - It's honestly one of my favourite meals to prep because they last for 3 days in the fridge! If you love this, Please come let me know over on Instagram or Facebook! Love, Leah x