Zucchini Noodles with Herb-Crusted Tuna
A simple, sugar-free starter for Whole30 resets that avoids hidden triggers with clean ingredients. This Mediterranean-inspired Whole30 recipe (sugar-free), ready in about 16 minutes, pairs zucchini, tuna steak, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, spiralized zucchini
- 5 oz, seared tuna steak
- 1 tsp olive oil
- 2 tbsp, chopped fresh parsley
- 1/2, sliced lemon
- 1/4 tsp sea salt
- 1/8 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tsp olive oil in a skillet over medium-high. Season 5 oz tuna steak with 1/4 tsp sea salt and 1/8 tsp black pepper, then sear 2-3 minutes per side until medium-rare.
- Step 2: While tuna cooks, toss 2 medium spiralized zucchini noodles with 1 tbsp chopped parsley and a pinch of salt in a bowl.
- Step 3: Remove tuna from heat, let rest 3 minutes, then slice into 1/4-inch medallions.
- Step 4: Arrange zucchini noodles on a plate, top with tuna slices and 1/2 lemon slices, and drizzle with any pan juices.
- Step 5: Serve immediately while tuna is still warm and zucchini remains crisp-tender, ensuring no residual moisture or sugar content.
