10 mini brussel sprouts or 5 large, ends chopped off with outter leaves removed. If using large brussels, slice in half.
Roughly 1 cup kelp noodles
1/4 red capsicum, thinly sliced
A few stalks basil, leaves removed
1 handful baby spinach leaves
1/2 can organic, chunky tomatoes
1tsp chilli flakes
1 can fish friendly/sustainable caught tuna, drained (can use salmon or sardines if you prefer)
Cracked pepper to taste
Pre-heat oven to 180 degrees celsius. Roast brussel sprouts in the oven on a baking tray for around 30-40 mins. Wait until the outter leaves are brown/dark brown or almost looking burnt. You can remove these later. This means the inside of the brussel spouts will be soft & delicious!
In a saucepan, place your chunky tomatoes, capsicum slices & 1/4 cup water, let simmer for around 5 mins. Add basil, baby spinach, chilli & pepper & stir until baby spinach begins to wilt.
Add kelp noodles to sauce & stir. Kelp noodles will begin to soften. Once the noodles have completely softened (you may need to taste test) remove from heat. Add tuna meat and mix through.
Place into a bowl. Remove brussel sprouts from oven & scatter over the top!
Please refer to my "Baked Sardines, Edamame & pumpkin msh" for my top canned fish choices!
If you want to know more about sustainable fishing please visit:
http://www.sustainableseafood.org.au where you can download the Sustainable Seafood Guide. They also have an App, which is handy for when you're out shopping.
or visit http://www.fish4ever.co.uk/sea-action for great information and explanations.
Has a huge amount of information on sustainability. Not just about the oceans, but regarding the forests, reef, arctic, climate and more. Click on the link below to find the Greenpeace canned tuna sustainability ranking. Then navigate your way through their site for loads of other information.