2 x 95g tins SAFCOL Responsibly Fished Tuna in Springwater 2 large flat mushrooms, stalks removed 2 spring onions, sliced 2 cloves garlic, finely chopped 100g bocconcini / buffalo mozzarella 2 tbsp parsley chopped 4 heaped tbsp almond meal Rocket leaves 1 lemon Good quality olive oil
Step 1 - Preheat the oven to 200°C. Step 2 - Lay the mushrooms on a large baking tray and sprinkle with the spring onion & garlic. Step 3 - Spoon over the tuna. Step 4 - Slice the bocconcini and lay over the tuna. Step 5 - Combine parsley and almond meal in a bowl and liberally sprinkle over. Drizzle with a little olive oil and bake for about 15 minutes or until golden and the mushrooms are cooked through Step 6 - Place the roasted mushrooms onto serving plates, over rocket leaves. Drizzle with a little lemon juice and olive oil. Enjoy.