People typically think of boiling or roasting Brussels sprouts. Let’s think outside the sprout, and shred them adding some zesty lemon juice, a splash of extra virgin olive oil and some diced fresh tuna. That would surely turn your tedious Brussels sprouts recipe into a spectacular salad that everyone will enjoy.
Named after the city of Brussels in Belgium, the mighty Brussels sprouts were cultivated by the Romans all the way back in the 1200s. They were brought via migrating farmers to the Americans in the 1800s. Brussels sprouts are high in vitamins K and C, low in cholesterol and saturated fat and are a good source of riboflavin, magnesium and phosphorus.
The nutrition profile is completed by supporting roles from vitamin A and B6, thiamin, folate, potassium and manganese, copper, calcium and iron. In the same family as cabbage, radish, cauliflower and kale, Brussels sprouts are a cool weather crop, growing mostly in the winter months of the year.
With a nutty earthy taste, they are best eaten raw. Just be careful not to overcook them as this will destroy not only the nutrients but the flavor, texture, color and, most noticeably, the aroma.
6 tablespoons extra virgin olive oil
2 lemons juice of (zest of one)
Sea salt (optional)
1lb Brussels sprouts, sliced very thinly on a mandoline
1 cup pitted oil-cured black olives, cut in half
1 tablespoon freshly chopped Italian parsley
1 tablespoon freshly chopped marjoram
8oz fresh tuna, cut into small dice
Freshly ground black pepper
How to cook:
Take a large salad bowl and whisk together the olive oil, lemon juice and add a sprinkle of sea salt.
Add the sliced Brussels sprouts, olives, parsley and marjoram and toss to coat in the dressing. Cover and place in the fridge for at least 60 minutes to 3 hours.
Remove from the fridge, stir in the diced tuna, add a twist or 2 of freshly ground black pepper and serve.