Zucchini and Carrot Noodles with Tuna and Tomato

Name: Zucchini and Carrot Noodles with Tuna and Tomato
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Tuna in oil drained 5.3 oz; Carrots 7 oz; Zucchini 1 ½ cup; Cherry tomatoes 0.9 cup; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste

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142

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 142
Carbohydrates g 4.6
of which sugars g 4.5
Protein g 10.9
Fats g 8.9
of which saturated fat g 1.47
Fiber g 2.2
Cholesterol mg 34
Sodium mg 453

Difficulty: Very easy
Prep time: 10 min
Serving: 4

PRESENTATION

So here's the deal—get ready to jazz up your meals with a fun twist on Eastern noodles! Instead of the regular pasta, this dish goes for zucchini noodles and carrot noodles. Really good stuff. These spiralized veggies have a crisp bite, bringing a burst of fresh flavor right to your table. Imagine this: tender strands of veggies mixed with juicy tomatoes and chunky tuna. It's a dish that’s just perfect for a summer hangout.

And listen, whether it’s a casual lunch or outdoor buffet, this meal totally hits the spot. For anyone looking for a vegetarian option, just skip the fish and enjoy a bowl full of bright flavors. The healthy pasta alternatives make it satisfying yet light—ideal for those hot days when you want something that won’t weigh you down.

The regional flair shines with the tomato recipes. Really, the classic tomato flavor pairs perfectly with the lighter, brighter tangy notes of the veggie noodles. People love how these simple ingredients—nothing fancy—turn into something super special, quite different from the usual tuna recipes. Plus, using spiralized vegetables makes this one of those low-carb meals that also fits right in with gluten-free and Mediterranean diet recipes. It's quick to make, so if you're searching for quick dinner ideas or something for healthy meal prep, this dish totally works. You just toss everything together, and boom—a moist, juicy bowl of salad that feels like a seafood pasta but way lighter.

To be honest, if you're tired of regular pasta or want something cool and refreshing, this recipe offers an easy way to spice up weeknight dinners. Impress your friends at the next barbecue. The combo of tuna, tomatoes and crunchy veggie noodles takes simple ingredients and makes them really really special. It is the kind of dish that—no question—will have everyone coming back for seconds.

How to prepare Zucchini and Carrot Noodles with Tuna and Tomato

To make the zucchini and carrot noodles with tuna and tomato, start by washing the carrots, then trim and peel them with a vegetable peeler 1, remove the skin and with the same peeler, make thin strips from the carrots 2. Stack two carrot strips 3

Then fold them over themselves 4, and then cut them into strips 5 to get a sort of noodles. Do the same with the zucchini: wash them, trim them, then cut them in half lengthwise and make strips with the vegetable peeler 6.

Stack two strips at a time, fold them over themselves, and then cut into thin strips 7. Transfer the carrots and zucchini to a large bowl 8. Wash the cherry tomatoes, cut them into quarters to get small wedges 9

Add the cherry tomatoes to the zucchini and carrot noodles 10, salt 11, and dress with olive oil 12.

Finally, add the drained tuna 13, mix all the ingredients to flavor 14 then serve your zucchini and carrot noodles with tuna and tomato 15!

Storage

The zucchini and carrot noodles with tuna and tomato can be stored in the refrigerator for 1 day. Freezing is not recommended.

Tip

Give your noodles a tasty touch by enriching them with tantalizing olives or diced provolone!

For the translation of some texts, artificial intelligence tools may have been used.

Zucchini and Carrot Noodles with Tuna and Tomato

PRESENTATION

How to prepare Zucchini and Carrot Noodles with Tuna and Tomato

Storage

Tip

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