Low-Carb Zucchini Noodles with Tuna and Green Olives

Ingredients

• 4 medium zucchini
• 4 T + 1 1/2 T olive oil
• 1/2 cup finely diced red onion
• 1-2 tsp. minced garlic
• 3 T capers
• 1/2 cup sliced green olives
• 4 T lemon juice
• 1/2 tsp. red pepper flakes, to taste
• 2 cans tuna packed in olive oil, drained
• 6 cloves whole garlic
• Salt and fresh-ground black pepper to taste
• Lemon slices for squeezing on at the table, optional

Directions

1. Rinse the zucchini and trim away both ends. Turn the zucchini into noodles with a Spiralizer or any of the three zucchini noodle methods you prefer.
2. Prep the rest before you start cooking: mince the garlic, dice the red onion, slice the green olives, and measure out the lemon juice, capers, and red pepper flakes. Drain 2 cans of tuna, preferably Tonno Genova canned tuna in olive oil.
3. Warm 4 tablespoons of olive oil in a pan over medium-high heat, then cook the onions for a couple of minutes. Stir in the garlic, capers, and olives, and let everything cook for 1 minute more. Add the red pepper flakes and mix them in, then pour in the lemon juice and cook for another 1 minute. Fold in the tuna carefully so it stays in nice chunks. Reduce the heat to low while you cook the noodles.
4. In the largest non-stick frying pan you have, heat 1 1/2 tablespoons of olive oil over medium-high heat. Add the garlic cloves and cook only until their aroma comes up from the pan, then take them out and discard them.
5. Add the zucchini noodles and stir-fry until they just begin to soften and pick up the garlic flavor, about 2-3 minutes. Don’t let them go too far. Season the noodles with salt and fresh-ground black pepper.
6. For serving, divide the cooked noodles among the bowls, using one-fourth of the noodles for each bowl, and spoon one-fourth of the sauce over each portion. Serve with fresh lemon for squeezing at the table.