Zucchini Noodles with Turmeric Tuna
This Pacific-inspired Whole30 recipe, ready in about 15 minutes, pairs zucchini, canned albacore tuna, fresh turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 zucchini
- 5 oz canned albacore tuna
- 1 tsp grated fresh turmeric
- 2 tbsp avocado oil
- 1 lime
- 2 tbsp chopped cilantro
- 1/4 tsp sea salt
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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: Spiralize zucchini into noodles using a spiralizer, then pat dry with paper towels to remove excess moisture.
- Step 2: Heat avocado oil in a skillet over medium heat. Add grated turmeric and sauté for 1 minute until aromatic but not browned.
- Step 3: Add tuna to skillet, breaking it into small flakes with a fork. Cook for 2 minutes until heated through and edges are slightly crisp.
- Step 4: Toss zucchini noodles with tuna mixture, squeeze lime juice over top, and sprinkle with cilantro and sea salt.
- Step 5: Serve immediately while noodles are crisp-tender (not mushy).
