Michelle Bridges loves sustainable tuna for a healthy meal, and these ‘pizzas’, topped with a delicious almond and parsley crust, make an ideal lunch or light dinner.

Serves: 2


2 large flat mushrooms, stalks removed

2 spring onions, sliced

2 cloves garlic, finely chopped

2 x 95g tins SAFCOL Responsibly Fished Tuna in Springwater

100g bocconcini or buffalo mozzarella

2 tbsp parsley chopped

4 heaped tbsp almond meal

Rocket leaves

1 lemon

Good quality olive oil


1. Preheat the oven to 200°C. Lay the mushrooms on a large baking tray and sprinkle with the spring onion and garlic.

2. Spoon over the tuna. Slice the bocconcini and lay over the tuna.

3. 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.

4. Place the roasted mushrooms onto serving plates, over rocket leaves. Drizzle with a little lemon juice and olive oil. Enjoy.

What’s your favourite healthy lunch?