Zucchini noodles with tuna and tomato
Serves: 2
  • about 3 zucchini or summer squash, skinny ones are the easiest to turn into noodles
  • 3 Tbs. olive oil
  • 1 Tbs. capers
  • 3 garlic cloves, minced
  • 2 large tomatoes, diced
  • 2 handfuls of spinach or arugula
  • 1 can of olive oil packed tuna (it's more expensive, but using the olive oil packed kind really makes a difference in something like this)
  • a splash of red wine vinegar
  • salt and pepper
  • grated Parmesan cheese, for serving
  1. Wash the zucchini (or summer squash) and trim off the stems and tips. Use a vegetable peeler or mandoline to slice the zucchinis lengthwise (top to bottom) into long thin strips. Continue until you can't peel any more slices off. At this point you can lay the flat side on a cutting board and carefully use a sharp knife to continue slicing ribbons (they'll be a little thicker, but that's fine).
  2. Bring a pot of salted water to a boil. Add the zucchini noodles to the water, turn down to a simmer and cook 2 minutes, until just translucent. Drain in a colander for at least 5 minutes, while you prepare the sauce.
  3. In a large saute pan, heat the olive oil until shimmering. Add the capers and cook for a couple of minutes to lightly crisp them.
  4. Stir in the tomatoes and garlic. Cook over medium heat, stirring, until the tomatoes break down and start to thicken into a pulpy sauce. Then, stir in the spinach/arugula, and tuna. Turn the heat to low and cook for a couple minutes.
  5. Stir in a splash of red wine vinegar and salt and pepper to taste. Gently stir this sauce and the zucchini noodles together either in the pan or in a serving bowl. Divide between two plates and sprinkle generously with Parmesan before eating.
Recipe by fiveandspice.com at http://fiveandspice.com/2013/08/07/zucchini-noodles-with-tuna-and-tomato/