Tuna Zucchini Noodles

When I think of summer, Tuna Zucchini Noodles always comes to mind. It’s the perfect dish for those hot days when you want something light yet satisfying. I remember the first time I made this for a casual gathering with friends. We were lounging outside, enjoying the sun, and I wanted to create something that was refreshing and easy to prepare. This dish quickly became a hit! The combination of fresh zucchini noodles and flavorful tuna tossed with a vibrant sauce is simply irresistible. Not to mention, it’s healthy and packed with nutrients, making it a perfect choice for those warm evenings when you want to eat clean.

Everything You Need for Tuna Zucchini Noodles

The ingredients for Tuna Zucchini Noodles are simple yet packed with flavor. The star of this dish is, of course, the zucchini, which serves as a healthy alternative to traditional noodles. Each ingredient complements one another, creating a beautiful and delicious dish that celebrates fresh flavors.

• 4 medium zucchini (about 8 inches long): These are the base of your noodles. They’re low in calories and provide a fresh crunch.
• 4 T + 1 1/2 T olive oil: This healthy fat is essential for sautéing and adding flavor.
• 1/2 cup finely diced red onion: Adds a sweet and slightly sharp flavor that balances well with the other ingredients.
• 2 tsp. minced garlic: There’s nothing like garlic to enhance the richness of your dish.
• 3 T capers: These little bursts of briny flavor are key to bringing everything together.
• 1/2 cup sliced green olives: Adds a nice saltiness and texture to the dish.
• 4 T lemon juice: The acidity from the lemon juice brightens up all the flavors.
• 1/2 tsp. red pepper flakes (to taste): A little heat to keep things interesting.
• two 5 oz. cans tuna packed in olive oil, drained: The protein source that makes this dish hearty and satisfying.
• 6 cloves whole garlic: These will be sautéed to infuse their flavor into the oil.
• Salt and fresh-ground black pepper to taste: Essential seasoning for any dish.
• Lemon slices for squeezing on at the table, optional: A fresh squeeze of lemon enhances the flavors beautifully.

Instructions for Tuna Zucchini Noodles

Cooking Tuna Zucchini Noodles is straightforward, making it a fun experience in the kitchen. Follow these detailed steps to create a delicious meal that will impress yourself and others.

1. Start by washing the zucchini thoroughly and cutting off both ends. This is an essential first step to prepare the fresh zucchini.
2. Using a spiralizer, or one of the three methods available, create the zucchini noodles. You want them to be thin and noodle-like for the best texture.
3. Next, mince the garlic, chop the red onions, and slice the green olives. Measure out the lemon juice, capers, and red pepper flakes so they’re ready to go.
4. Drain the two cans of tuna. I recommend using high-quality tuna packed in olive oil for a richer flavor.
5. Heat 4 tablespoons of olive oil over medium-high heat in a large pan. Once hot, add the red onions and cook them for a couple of minutes until they soften.
6. Add the minced garlic, capers, and green olives to the pan. Cook for one more minute until fragrant.
7. Stir in the red pepper flakes and then add the lemon juice. Allow it to cook for another minute to mingle the flavors.
8. Now, gently fold in the drained tuna. Make sure to break it up slightly, but avoid over-stirring as you want it to stay chunky.
9. Reduce the heat to low while you prepare the noodles. In another non-stick frying pan, heat 1 and a half tablespoons of olive oil over medium-high heat.
10. Add the whole garlic cloves to the oil and let them cook until fragrant, then remove and discard them. This step adds garlic flavor to the oil without overpowering the dish.
11. Add the zucchini noodles to the pan and stir-fry for 2 to 3 minutes. You want them to be tender but still have a slight crunch.
12. Season your zucchini noodles with salt and fresh-ground black pepper to taste, ensuring even flavor distribution.
13. To serve, place one-fourth of the cooked zucchini noodles into each bowl and top with one-fourth of the tuna sauce mixture.
14. Garnish with fresh lemon slices at the table, encouraging everyone to squeeze some juice over their bowls for an extra burst of flavor.

Recipe Tips about Tuna Zucchini Noodles

Here are some essential tips to ensure your Tuna Zucchini Noodles turn out perfectly every time!

• Storage: Store any leftovers in an airtight container in the refrigerator. It can last up to three days. Just be aware that the zucchini noodles may release moisture.
• Freezing: Avoid freezing this dish as the texture of the zucchini will change once thawed. It’s best enjoyed fresh.
• Pairing: Serve with a light salad or crusty bread to make a complete meal. A refreshing drink like iced tea or lemonade pairs wonderfully.
• Flavor Boost: Add fresh herbs such as basil or parsley for a vibrant flavor boost right before serving.
• Cooking Tools: A good spiralizer makes creating zucchini noodles much easier. Consider investing in one if you plan to make these often!
• Serving Temperature: This dish is best served warm, but it’s also delicious at room temperature, making it ideal for picnics.

What Complements This Tuna Zucchini Noodles

When it comes to serving your Tuna Zucchini Noodles, there are delightful options to consider:

• Light Salads: Pair with a refreshing green salad drizzled with citrus vinaigrette to enhance the meal.
• Crusty Bread: A slice of crusty baguette or sourdough is perfect for mopping up the flavorful sauce.
• Wine Pairing: Consider a chilled white wine or sparkling water for an elegant touch during dinner.
• Picnic Vibe: This dish is great for outdoor gatherings. Serve it in bowls with a disposable tableware set for easy cleanup.
• Lunch Option: Leftovers make for a fantastic next-day lunch. Just pack it in a meal prep container to enjoy.
• Seasonal Sides: In summer, add grilled vegetables as a side for a vibrant and colorful plate.

FAQ

Conclusion

Tuna Zucchini Noodles is a delightful dish that brings together fresh ingredients in a light and satisfying way. Its versatility makes it suitable for any occasion, whether it’s a casual dinner or a summer picnic. I encourage you to whip this up tonight and savor the deliciousness of the flavors. You won’t be disappointed!

Tuna Zucchini Noodles

The ultimate light dish for summer, Tuna Zucchini Noodles combines fresh zucchini with flavorful tuna, olives, and capers for a satisfying meal. Perfect for a quick weeknight dinner, it's both healthy and delicious, making it a must-try tonight!

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Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 4 medium Zucchini about 8 inches long
• 5.5 tablespoons Olive oil divided
• 1/2 cup Red onion finely diced
• 2 teaspoons Garlic minced
• 3 tablespoons Capers
• 1/2 cup Green olives sliced
• 4 tablespoons Lemon juice
• 1/2 teaspoon Red pepper flakes to taste
• 2 cans Tuna packed in olive oil, drained
• 6 cloves Garlic whole
• to taste Salt
• to taste Black pepper fresh-ground
• as needed Lemon slices for squeezing on at the table, optional

Equipment

• Skillet
• Chef's Knife
• Frying Pan
• Wooden Spoon
• Cutting Board

Method

 

1. Wash zucchini and cut off both ends.
2. Use a spiralizer to make zucchini noodles from the zucchini.
3. Mince the garlic, chop red onions, and slice green olives, measure the lemon juice, capers, and red pepper flakes.
4. Drain two cans of tuna.
5. Heat 4 tablespoons of olive oil over medium-high heat and cook the red onions for a couple of minutes.
6. Add the garlic, capers, and green 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.
9. Turn heat to low while you cook the noodles.
10. Heat 1 and a half tablespoons of olive oil over medium-high heat in the largest non-stick frying pan you have.
11. Add the whole garlic cloves and cook just until fragrant; then remove and discard.
12. Add the zucchini noodles and stir-fry just until barely starting to soften and get some garlic flavor, about 2 to 3 minutes. Don’t overcook.
13. Season noodles with salt and fresh-ground black pepper.
14. To serve, put one-fourth of the cooked zucchini noodles into each bowl and top with one-fourth of the sauce.
15. Serve with fresh lemon to squeeze on at the table.

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days.
• Freezing: Avoid freezing this dish as the texture will change.
• Pairing: Serve with a light salad or crusty bread.
• Flavor Boost: Add fresh herbs like basil for extra freshness.
• Serving Temperature: Best served warm, but delicious at room temperature.

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Meet Stella Ross

I’m Stella, and I believe that even a busy Tuesday night deserves a special meal. I love taking simple pantry ingredients and turning them into something that feels like a hug in a bowl. I hope this recipe brings a little bit of coziness to your kitchen today!"