Tuna Pesto Zoodles

Tuna Pesto Zoodles

Spiralized zucchini tossed with pesto and flaky tuna makes a light, low-carb skillet meal.

Total 23 min Makes 4 servings Calories 310/serving

Dietary

Pescatarian, Keto, Wheat free, Halal

Allergens

Dairy, Fish, Tree nuts

Zucchini noodles are briefly sautéed to stay tender-crisp, then tossed with basil pesto and canned tuna for a quick protein-packed meal. Cherry tomatoes and a squeeze of lemon brighten the dish, which comes together in under 20 minutes with minimal cleanup. It suits a light lunch or a fast weeknight dinner when pasta feels too heavy.

Ingredients

  • 4 medium zucchini, spiralized into noodles
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 5-ounce cans tuna in olive oil, drained
  • 1/2 cup basil pesto
  • 1 cup cherry tomatoes, halved
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons fresh basil leaves, torn

Method

  1. Spiralize the zucchini into noodles and spread them on paper towels; let sit 10 minutes to draw out excess moisture.

  2. Heat olive oil in a 9-inch skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.

  3. Add zucchini noodles to the skillet and sauté, tossing frequently, until just tender-crisp, about 3 minutes.

  4. Add cherry tomatoes and cook, stirring, until slightly softened, about 2 minutes.

  5. Remove skillet from heat and stir in the pesto, tuna, lemon juice, salt, and pepper until evenly coated.

  6. Divide among plates and top with Parmesan, toasted pine nuts, and torn basil before serving.

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    Tuna Pesto Zoodles

    Zucchini noodles are briefly sautéed to stay tender-crisp, then tossed with basil pesto and canned tuna for a quick protein-packed meal. Cherry tomatoes and a squeeze of lemon brighten the dish, which comes together in under 20 minutes with minimal cleanup. It suits a light lunch or a fast weeknight dinner when pasta feels too heavy.

    23 min 4 servings 310 cal

    Ingredients

    • 4 medium zucchini, spiralized into noodles
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 2 5-ounce cans tuna in olive oil, drained
    • 1/2 cup basil pesto
    • 1 cup cherry tomatoes, halved
    • 1/4 cup grated Parmesan cheese
    • 1 tablespoon lemon juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons pine nuts, toasted
    • 2 tablespoons fresh basil leaves, torn

    Method

    1. 1

      Spiralize the zucchini into noodles and spread them on paper towels; let sit 10 minutes to draw out excess moisture.

    2. 2

      Heat olive oil in a 9-inch skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.

    3. 3

      Add zucchini noodles to the skillet and sauté, tossing frequently, until just tender-crisp, about 3 minutes.

    4. 4

      Add cherry tomatoes and cook, stirring, until slightly softened, about 2 minutes.

    5. 5

      Remove skillet from heat and stir in the pesto, tuna, lemon juice, salt, and pepper until evenly coated.

    6. 6

      Divide among plates and top with Parmesan, toasted pine nuts, and torn basil before serving.