Zucchini Spaghetti with Tuna, Cherry Tomatoes and Capers

Leichte, low-carb Zucchini-Spaghetti mit Thunfisch, saftigen Kirschtomaten und würzigen Kapern. In knapp 25 Minuten fertig, mit viel Eiweiß und wenig Kohlenhydraten.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 2 Stück Zucchini
• 250 g Cherry tomatoes
• 1 Dose Tuna in its own juice, drained
• 2 Stück Garlic cloves
• 2 EL Capers
• 2 EL Olive oil
• 1 Stück Lemon, juice and zest
• 1 Prise Chili flakes
• 1 Bund 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 chop them finely. 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 the capers to the pan and heat through for 2 minutes, stirring. Season with chili flakes, salt and pepper.
6. Add the zucchini spaghetti and toss for 2 to 3 minutes until just warm and still al dente. Do not cook longer, otherwise 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.