web analytics
Kalyn's Kitchen

Low-Carb Zucchini Noodles with Tuna and Green Olives

Grab tuna from the pantry and some zucchini and try these Low-Carb Zucchini Noodles with Tuna and Green Olives; this is quick and tasty for a low-carb meal! 

PIN Low-Carb Zucchini Noodles with Tuna to try it later!

Low-Carb Zucchini Noodles with Tuna and Green Olives title photo

Zucchini noodle season is coming, and personally I couldn’t be happier about it. Ever since I discovered the Spiralizer (affiliate link) 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 Genova Tuna Packed in Olive Oil (affiliate link), something I’ve been buying from Amazon 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.

Do Zucchini Noodles Have to be Cooked?

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.

More Recipes Using Canned Tuna:

I’m a huge fan of canned tuna, especially tuna packed in olive oil! Check out My Favorite Low-Carb Recipes with Tuna Packed in Olive Oil for more treats with canned tuna!

Low-Carb Zucchini Noodles with Tuna and Green Olives process shots collage

How to Make Low-Carb Zucchini Noodles with Tuna and Green Olives:

(Scroll down for complete recipe including nutritional informaiton.)

  1. Use one of the three methods to make zucchini noodles to make noodles from 4 medium zucchini.
  2. Prepare and/or measure the lemon juice, green olives, capers, red onions, minced garlic, and red pepper flakes.
  3. Drain two cans of Genova Tuna Packed in Olive Oil (affiliate link) or your favorite good-quality tuna packed in olive oil.
  4. Heat 4 tablespoons olive oil and saute the onions for a couple of minutes.  
  5. Add the garlic, capers, and olives, and cook one minute more.  Add the red pepper flakes and stir, then add lemon juice and cook another minute.
  6. Then gently stir in the tuna. Keep warm while you cook the noodles.
  7. 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.  
  8. Add the zucchini noodles and stir-fry just until noodles start to soften and get some garlic flavor, about 2-3 minutes.
  9. Season noodles with salt and fresh-ground black pepper.
  10. Put the noodles into a wide bowl and top with sauce.  
  11. Serve with fresh lemon to squeeze on at the table.

Low-Carb Zucchini Noodles with Tuna and Green Olives close-up photo

More Low-Carb Zucchini Noodles Recipes:

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

Low-Carb Zucchini Noodles with Tuna and Green Olives

Yield 4 servings
Prep Time 25 minutes
Cook Time 7 minutes
Total Time 32 minutes

Low-Carb Zucchini Noodles with Tuna and Green Olives are a delicious dish that uses zucchini noodles with things you may have in the pantry!

Ingredients

  • 4 medium zucchini (about 8 inches long)
  • 4 T + 1 1/2 T olive oil
  • 1/2 cup finely diced red onion
  • 2 tsp. minced garlic
  • 3 T capers
  • 1/2 cup sliced green olives
  • 4 T lemon juice
  • 1/2 tsp. red pepper flakes (to taste)
  • two 5 oz. cans tuna packed in olive oil, drained (see notes)
  • 6 cloves whole garlic
  • salt and fresh-ground black pepper to taste
  • lemon slices for squeezing on at the table, optional

Instructions

  1. Wash zucchini and cut off both ends.
  2. Use a Spiralizer (affiliate link) 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 Genova Tuna Packed in Olive Oil (affiliate link).
  5. Heat 4 tablespoons of olive oil over medium-high heat and cook 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.
  8. Then gently stir in the tuna.  (Don’t stir too much; you want the tuna to stay chunky.)
  9. Turn heat to low while you cook the noodles.
  10. Heat 1 1/2 tablespoons of olive oil over medium-high heat in the largest non-stick frying pan you have.
  11. Add the garlic cloves and cook just until you can smell garlic; then remove garlic cloves and discard.
  12. Add the zucchini noodles and stir-fry just until noodles are barely starting to soften and get some garlic flavor, about 2-3 minutes. 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.

Notes

I prefer Genova Tuna Packed in Olive Oil (affiliate link) for any recipe that uses canned tuna!

This recipe created by Kalyn.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 263Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 33mgSodium: 789mgCarbohydrates: 12gFiber: 4gSugar: 6gProtein: 24g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Zucchini Noodles with Tuna and Green Olives square thumbnail photo

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb Zucchini Noodles with Tuna and Green Olives would be perfect for most any Low-Carb eating plan as well as any phase of the South Beach Diet.

Find More Recipes Like This One:
Use Spiralizer Recipes to 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.

Pinterest image of Low-Carb Zucchini Noodles with Tuna and Green Olives

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. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

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

    20 Comments on “Low-Carb Zucchini Noodles with Tuna and Green Olives”

  1. I loved it! So good! I’m now a zoodle fan! Never had them before! Thanks so much. Delicious

  2. 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!

  3. 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.

  4. 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.

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

  6. Perfect recipe for the summer!

  7. 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!

  8. 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!

  9. 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.