Zucchini Spaghetti with Tuna, Cherry Tomatoes and Capers

Light, low-carb zucchini spaghetti with tuna, juicy cherry tomatoes and flavorful capers. Ready in just under 25 minutes, with plenty of protein and few carbohydrates.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 2 pc Zucchini
• 250 g Cherry tomatoes
• 1 can Tuna in its own juice, drained
• 2 pc Garlic cloves
• 2 tbsp Capers
• 2 tbsp Olive oil
• 1 pc Lemon, juice and zest
• 1 pinch Chili flakes
• 1 bunch Parsley
• 30 g Parmesan, freshly grated
• Salt
• Black pepper

Method

1. Wash the zucchini, trim the ends and turn them into spaghetti or ribbons with a spiralizer or a vegetable peeler.
2. Wash and halve the cherry tomatoes. Peel the garlic cloves and finely chop them. Wash the parsley, shake it dry and roughly chop the leaves.
3. Heat the olive oil in a large pan over medium heat. Sweat the garlic in it for 1 minute, until fragrant but not browned.
4. Add the tomato halves and cook for 3 to 4 minutes until soft and slightly broken down.
5. Add the drained tuna and capers to the pan and heat through for 2 minutes, stirring. Season with chili flakes, salt and pepper.
6. Add the zucchini spaghetti and cook for 2 to 3 minutes, tossing, until just warm and still al dente. Do not cook longer, or they will become watery.
7. Remove from the heat, season with lemon juice and zest and fold in the parsley.
8. Divide between two plates, sprinkle with Parmesan and serve immediately.