web analytics

Low-Carb Zucchini Noodles with Tuna and Green Olives

Get some zucchini and try these Low-Carb Zucchini Noodles with Tuna and Green Olives, yum! This tasty zucchini noodle dish is low-carb, Keto, low-glycemic, gluten-free, Paleo and Whole 30; use the Diet-Type Index to find more recipes like this one.

Click here to PIN Low-Carb Zucchini Noodles with Tuna and Green Olives!

Low-Carb Zucchini Noodles with Tuna and Green Olives found on KalynsKitchen.com

Zucchini noodle season is coming, and personally I couldn’t be happier about it. Ever since I discovered the Spiralizer last summer I’ve had fun experimenting with different ways to make zucchini noodles taste amazing. Low-Carb Zucchini Noodles with Tuna and Green Olives were born out of my love for Tonno Genova canned tuna in olive oil, something I’ve been buying from Amazon.com since I stopped finding it in my local stores. Yes, that’s seriously how much I love this tuna.

The flavors here were inspired by my Tuna Pasta Salad with Lemon, Green Olives, and Cucumbers, something I’ve made many times since I created the recipe. Of course if you absolutely don’t like tuna or green olives this recipe is not for you, but if you like those two things just a little, be open minded about this wonderful combination.

Zucchini noodles can be eaten raw, but when I’m serving them with a heated sauce like this one I like to heat some olive oil, season the oil with sliced garlic (which is then removed) and then cook the zucchini quickly over high heat for just a few minutes. I think that method perfectly softens and seasons the zucchini, but you can also eat the tuna sauce over raw zucchini if you prefer.

Edit: Low-Carb Zucchini Noodles with Tuna and Green Olives was featured in the Top Ten New Recipes of 2015 (plus Honorable Mentions).

Zucchini Noodles with Tuna and Green Olives found on KalynsKitchen.com.

Use one of the three methods to make zucchini noodles to make noodles from 4 medium zucchini. Prepare and/or measure the lemon juice, green olives, capers, red onions, minced garlic, and red pepper flakes. Drain two cans of Tonno Genova canned tuna in olive oil or your favorite good-quality tuna packed in olive oil.

Zucchini Noodles with Tuna and Green Olives found on KalynsKitchen.com.

Heat 4 tablespoons olive oil and saute the onions for a couple of minutes.  Add the garlic, capers, and olives, and cook one minute more.  Add the red pepper flakes and stir, add lemon juice and cook another minute, then gently stir in the tuna. Keep warm while you cook the noodles.

Zucchini Noodles with Tuna and Green Olives found on KalynsKitchen.com.

Heat the rest of the olive oil over medium-high heat; add the garlic cloves and cook just until you can smell garlic; then remove garlic and discard.  Add the zucchini noodles and stir-fry just until noodles start to soften and get some garlic flavor, about 2-3 minutes. Season noodles with salt and fresh-ground black pepper.

Zucchini Noodles with Tuna and Green Olives found on KalynsKitchen.com.

Put the noodles into a wide bowl and top with sauce.  Serve with fresh lemon to squeeze on at the table.

More Low-Carb Zucchini Noodles You Might Enjoy:

Sesame Zucchini Noodles ~ Cupcakes and Kale Chips
Zucchini Noodles with Spicy Cherry Tomato, Sausage, and Herb Sauce ~ Kalyn’s Kitchen
Zucchini Noodle Salad with Spicy Peanut Sauce ~ Vintage Mixer
Mediterranean Zucchini Noodles ~ Kalyn’s Kitchen
Shrimp and Pesto Zoodles ~ She Wears Many Hats

Low-Carb Zucchini Noodles with Tuna and Green Olives

This tasty zucchini noodle dish is delicious with tuna and green olives.

Ingredients:

  • 4 medium zucchini (about 8 inches long)
  • 4 T + 1 1/2 T olive oil
  • 1/2 cup finely diced red onion
  • 1-2 tsp. minced garlic
  • 3 T capers
  • 1/2 cup sliced green olives (or more if you’re a green olive fan)
  • 4 T lemon juice
  • 1/2 tsp. red pepper flakes (to taste)
  • 2 cans (5 oz.) tuna packed in olive oil, drained (I prefer Tonno Genova canned tuna in olive oil)
  • 6 cloves whole garlic
  • salt and fresh-ground black pepper to taste
  • lemon slices for squeezing on at the table, optional

Directions:

  1. Wash zucchini and cut off both ends.
  2. Use a Spiralizer or one of the three methods to make zucchini noodles to make noodles from the zucchini.
  3. Mince the garlic, chop red onions, and slice green olives and measure the lemon  juice, capers, and red pepper flakes.
  4. Drain two cans of tuna, preferably Tonno Genova canned tuna in olive oil.
  5. Heat 4 tablespoons of olive oil over medium-high heat and saute the onions for a couple of minutes.
  6. Add the garlic, capers, and olives, and cook one minute more.
  7. Add the red pepper flakes and stir; add lemon juice and cook another minute, then gently stir in the tuna.  (Don’t stir too much; you want the tuna to stay chunky.)
  8. Turn heat to low while you saute the noodles.
  9. Heat 1 1/2 tablespoons of olive oil over medium-high heat in the largest non-stick frying pan you have.
  10. Add the garlic cloves and cook just until you can smell garlic; then remove garlic cloves and discard.
  11. Add the zucchini noodles and stir-fry just until noodles are barely starting to soften and get some garlic flavor, about 2-3 minutes.
  12. Don’t overcook.
  13. Season noodles with salt and fresh-ground black pepper.
  14. To serve, put one-fourth of the cooked noodles into each bowl and top with one-fourth of the sauce.
  15. Serve with fresh lemon to squeeze on at the table.

This recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe would be perfect for most any other Low-Carb eating plan as well as any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Zucchini Noodles with Tuna and Green Olives found on KalynsKitchen.com.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *

18 comments on “Low-Carb Zucchini Noodles with Tuna and Green Olives”

  1. My spiralizer actually survived the downsizing when The Perfect Pantry moved to the city. Time to get it out of storage and start using it! Love the flavors in this recipe, especially the combination of tuna and olives. An Italian cook introduced me to that pairing many years ago.

  2. Recipe sounds wonderful as I grew up on Mediterranean food. Spiralizer sounds wonderful so I bought one to go with the rest of my many kitchen gadgets! Love your website………….Dennis

    • Thanks Dennis; hope you enjoy it. And I hope you love the Spiralizer as much as I do! I was skeptical at first, but it's really becoming one of my favorite gadgets, and I do have quite a few!

  3. Yes! I actually have a salad very much like this one packed and ready to eat for lunch today — tuna, zucchini, carrot, and sriracha for zing. The olives are a great idea — so much flavor!

  4. Perfect recipe for the summer!

  5. Great recipe!! Quick and easy to make and to enjoy on a summers night or for lunch. Can black olives be used?

  6. Zucchini noodles are something I have never tried but they are such a clever and healthy way to eat it! I have to try this.

  7. I tried this tonight and was very impressed with how well the zucchini noodles married the tuna/olive/lemon spread. It was also nice making a substantive dish that's composed of whole food! Thanks for the recipe – it'll be a regular for me.

  8. This is awesome. I've used a similar onions/olives/capers/lemon combo on chicken before for Senegalese yassa poulet, but never thought to make a sauce for veggies. You've such a talent with sauces Kalyn – thanks for sharing!

Leave a comment »