Zucchini Pasta with Garlic, Lemon, and Tuna

Nutrition · per serving

Steps

1. 1

   Wash the zucchini and spiralize them into zoodles; alternatively, slice into wide ribbons with a vegetable peeler. Place the zoodles in a colander, sprinkle with salt, and let sit for 8–10 minutes to draw out moisture.

   2 (about 600 g) Large Zucchini1 tsp (for draining) Coarse Salt
2. 2

   Drain the tuna from the can and roughly flake it with a fork (reserving the oil).

   1 can (185 g), drained (~120 g solid meat) Canned Tuna in Oil
3. 3

   Heat a large pan over medium to high heat. Add olive oil along with the reserved tuna oil (if available) and sauté the onion and garlic for 1–2 minutes until the onion is translucent and the garlic is fragrant.

   2 tbsp (30 ml) — preferably use oil separated from the tuna can Olive Oil1 small (about 70 g), finely diced Red Onion2, finely chopped Garlic Cloves
4. 4

   Add the flaked tuna and chili flakes to the pan, sauté for 2 minutes to allow the tuna to take on some color. Optionally, add capers and warm through briefly.

   1 can (185 g), drained (~120 g solid meat) Canned Tuna in Oil1/4–1/2 tsp (to taste) Red Chili Flakes1 tbsp, rinsed (optional for more umami) optional: Capers
5. 5

   Rinse the zoodles briefly with cold water and squeeze out excess moisture (using paper towels or a clean cloth), then immediately add to the hot pan. Toss vigorously over high heat for 2–4 minutes until tender but still al dente.

   2 (about 600 g) Large Zucchini
6. 6

   Remove the pan from the heat. Stir in the lemon zest, lemon juice, and parsley/basil. Season with black pepper to taste and add a pinch of salt if needed — be cautious, as the tuna and capers are already salty.

   1 tsp, finely grated Lemon Zest (untreated)2 tbsp (from 1 small lemon) Lemon Juice2 tbsp, finely chopped Fresh Parsley or Basilto taste Black Pepper
7. 7

   Divide onto two plates and serve immediately. Tip: Add a squeeze of extra lemon juice and freshly ground pepper on top.

Origin & History

Dishes with zucchini 'noodles' are modern, low-carb variations of Mediterranean pasta recipes; tons of canned tuna made fish a quick protein source in coastal regions since the 20th century. The combination of lemon, garlic, and tuna reflects classic Mediterranean flavors.