Zucchini Noodles with Lemon Herb Tuna

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Light and refreshing zucchini noodles tossed in a bright lemon-herb dressing, topped with flaked tuna and cherry tomatoes. This Mediterranean-inspired Whole30 recipe, ready in about 15 minutes, pairs zucchini, wild-caught tuna, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 2, 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 zucchini
• 5 oz wild-caught tuna
• 1 cup cherry tomatoes
• 1/4 cup fresh parsley
• 1/4 cup fresh dill
• 1 lemon
• 1 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Spiralize the 2 medium zucchinis into noodles using a spiralizer, then place in a colander, sprinkle with 1/4 tsp salt, and let sit for 5 minutes to release excess moisture. Pat dry with a clean kitchen towel.
2. Step 2: In a medium bowl, combine drained tuna, 1/4 cup chopped parsley, 1/4 cup chopped dill, juice of 1 lemon, 1 tbsp extra virgin olive oil, 1 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Gently flake tuna with a fork until well combined.
3. Step 3: Toss the dried zucchini noodles with half of the tuna mixture until evenly coated. Divide between two plates and top with remaining tuna mixture and 1 cup halved cherry tomatoes.
4. Step 4: Garnish with extra parsley and dill, and serve immediately for maximum freshness.