Low-Carb Zucchini Noodles with Tuna and Green Olives
Get some zucchini and try these low-carb, Keto, low-glycemic, gluten-free, Paleo and Whole 30 Zucchini Noodles with Tuna and Green Olives, yum! Use the Recipes-by-Diet-Type Index to find more recipes like this one.
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. This latest zucchini noodle creation was 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.
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.
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.
Put the noodles into a wide bowl and top with sauce. Serve with fresh lemon to squeeze on at the table.
Zucchini Noodles with Tuna and Green Olives
(Makes 4 servings; recipe created by Kalyn.)
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
Heat 4 tablespoons of olive oil over medium-high heat 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. (Don’t stir too much; you want the tuna to stay chunky.) Turn heat to low while you saute the noodles.
Heat 1 1/2 tablespoons of olive oil over medium-high heat in the largest non-stick frying pan you have. Add the garlic cloves and cook just until you can smell garlic; then remove garlic cloves and discard. 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. Season noodles with salt and fresh-ground black pepper.
To serve, put one-fourth of the cooked noodles into each bowl and top with one-fourth of the sauce. Serve with fresh lemon to squeeze on at the table.
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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
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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