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Zucchini Noodles with Tuna Puttanesca

February 29, 2016

Zucchini Noodles with Tuna Puttanesca

People often ask me how I got into food. It’s a complicated question, but one of the reasons is definitely because of my dad. No, he’s not an accomplished home cook or an obsessive food lover. Exactly the opposite, really. The list of foods he doesn’t like is crazily long, and includes but is not limited to: eggs, pasta, tomatoes, cheese, yogurt, rice (who, I ask you, doesn’t like rice?), and most vegetables with the exception of carrots and green beans. I think I became interested in food because I aways viewed him as missing out, and I don’t want to miss out on anything.

That being said, one thing my dad has always loved is tuna fish, but only Bumble Bee Solid White Albacore. No joke, for a long time I literally didn’t realize there were any other kinds out there. And I have to hand it to him, while we disagree about (most) food-related topics, in this instance he is right on the money. 

Right from when you open the can, you can see the difference: Bumble Bee is full of big chunks of tuna. It’s great in tuna salad, but because of those meaty chunks, it’s also delicious in a whole slew of other dishes, like these zucchini noodles with tuna puttanesca. 

Tuna

This dish is one of my favorite “emergency” dinners. The key components–salty capers, briny kalamata olives, chewy sundried tomatoes, and tuna–are things I always have on hand, and the total cooking time is literally about 10 minutes.

This time I paired the puttanesca with zucchini noodles for a healthy, gluten-free meal, but it’s totally delicious over regular pasta (I like rotini, because the grooves really pick up the sauce). I’ve also been known to heap any leftovers over a slice of whole grain toast. 

Zucchini Noodles with Tuna Puttanesca

One other thing I absolutely love about this recipe: it practically begs to be paired with rosé. I know it’s still February, but it was 59°F in New York this weekend. It’s beginning to feel like spring! ???

Zucchini Noodles with Tuna Puttanesca
2016-02-28 13:00:46
Serves 4
If you are an anchovy lover, by all means bump the anchovy paste up to two teaspoons! You can serve this sauce over regular pasta, or even toasted whole grain bread.
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Ingredients
  1. 1/4 cup extra virgin olive oil
  2. 2 cloves garlic, minced
  3. 1 teaspoon anchovy paste
  4. 1/4 teaspoon red pepper flakes
  5. 3 (5-ouce) cans Bumble Beed Solid White Albacore in Water
  6. 1/3 cup chopped, pitted Kalamata olives
  7. 1/3 cup chopped sundried tomatoes
  8. 1/4 cup capers, rinsed and drained
  9. Juice of 1/2 lemon
  10. Freshly ground black pepper
  11. Chopped fresh parsley or basil, for serving
  12. 3-4 medium zucchini, spiralized
Instructions
  1. In a large, nonstick skillet, combine the olive oil, garlic, anchovy paste, and red pepper flakes. Cook over medium heat until the garlic is fragrant and sizzling but not brown, 1 to 2 minutes. Add the tuna, olives, sundried tomatoes, and capers and cook, stirring, until hot, about 5 minutes. Remove from the heat and stir in the lemon juice. Season with pepper and sprinkle with parsley.
  2. In a large, microwave-safe bowl, combine the spiralized zucchini and a few tablespoons of water. Microwave in 30-second bursts until hot. Drain off any excess water. Divide the zucchini noodles between 4 serving bowls and top with the puttanesca.
Turnip the Oven http://turniptheoven.com/
Looking for a 10-minute, protein-packed, gluten-free dinner? Look no further! Zucchini noodles with tuna puttanesca is your new favorite weeknight meal! #OnlyAlbacore #CG #BumbleBeeTuna

nutrition_information_zucchini_noodles_with_tuna_puttanesca

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Filed Under: Dinner, Gluten-Free, Main Dish, Weeknight Tagged With: capers, olives, tuna, zucchini noodles

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Comments

  1. Diana L. says

    February 29, 2016 at 12:38 pm

    I totally get where you’re coming from. My hubby doesn’t like rice either. Where do these people come from?? He says he doesn’t like the texture. Ok. To each their own. But I am lucky to have kids who LOVE tuna so I’m totally trying this recipe out with the kids. Looks fantastic!

  2. Sally says

    February 29, 2016 at 1:09 pm

    Anything that begs to be paired with rosé is good in my book!

  3. Shadi says

    February 29, 2016 at 2:30 pm

    I love everything you used here specially the sundried tomatoes! How filling and healthy!

  4. Marianne | Basil and Bubbly says

    February 29, 2016 at 2:34 pm

    My husband will only eat the white albacore in water, too! So funny! And I’m with Sally, anything that pairs with Rosé is bound to be a fabulous dinner for us.

  5. Lynn | The Road to Honey says

    February 29, 2016 at 2:46 pm

    Lucy, can I tell you how much I adore this dish as a protein rich, low carb lunch? It so colorful. And who can argue with a meal that is quick to pull together? Too bad my spiralyzer is still in storage (move drama. . .long story). BTW. . .I found it interesting how you got into food. I can’t imagine preparing dinners for a picky eater. Fortunately my hubby eats any and everything.

  6. Melanie @ Nutritious Eats says

    February 29, 2016 at 3:30 pm

    Love love zucchini noodles and I am always looking for new ways to use canned tuna. This sounds great!

Welcome!

Hi! I'm Lucy. Turnip the Oven is my vegetable-focused food blog, but sometimes I'm sidetracked by dessert. My recipes are simple and approachable, and I use fresh, seasonal ingredients. I hope I inspire you to eat more plants…and cookies.

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