Wash zucchini and cut off both ends.
Use a spiralizer to make zucchini noodles from the zucchini.
Mince the garlic, chop red onions, and slice green olives, measure the lemon juice, capers, and red pepper flakes.
Drain two cans of tuna.
Heat 4 tablespoons of olive oil over medium-high heat and cook the red onions for a couple of minutes.
Add the garlic, capers, and green 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.
Turn heat to low while you cook the noodles.
Heat 1 and a half tablespoons of olive oil over medium-high heat in the largest non-stick frying pan you have.
Add the whole garlic cloves and cook just until fragrant; then remove and discard.
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.
Season noodles with salt and fresh-ground black pepper.
To serve, put one-fourth of the cooked zucchini noodles into each bowl and top with one-fourth of the sauce.
Serve with fresh lemon to squeeze on at the table.
