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🍽️ Zucchini Spaghetti with Tuna Tomato Sauce

214 kcal · 30 min · 4 servings

Ingredients

• 800 g tomatoes
• 1 onion
• 1 clove of garlic
• 2 tbsp olive oil
• 2 tbsp capers
• 300 g tuna in its own juice (drained weight; can)
• salt
• pepper
• 600 g large zucchini (2 large zucchini)
• 1 spritz lemon juice
• 20 g parmesan (1 piece)

Instructions

1. 1. Pour boiling water over the tomatoes.
2. 2. Immediately shock the tomatoes in cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Quarter the tomatoes and remove the core.
5. 5. Dice the tomatoes into small cubes.
6. 6. Peel the onion and the garlic.
7. 7. Finely dice the onion and garlic.
8. 8. Heat one tablespoon of oil in a pan.
9. 9. Sauté the onion and garlic until translucent over medium heat.
10. 10. Add the diced tomatoes.
11. 11. Let the sauce simmer for about 10 minutes.
12. 12. Wait until the sauce becomes slightly thicker.
13. 13. Add the capers.
14. 14. Add the well-drained tuna.
15. 15. Heat the mixture together briefly.
16. 16. Season the sauce with salt and pepper.
17. 17. Wash the zucchini.
18. 18. Remove the hard ends of the zucchini.
19. 19. Slice the zucchini lengthwise into thin strips.
20. 20. Ideally use a spiralizer or peeler.
21. 21. Heat the remaining oil in a second pan.
22. 22. Fry the zucchini noodles for about 1 minute.
23. 23. Season the zucchini with salt, lemon juice, and pepper.
24. 24. Plate the zucchini onto four plates.
25. 25. Pour the tuna sauce over the zucchini.
26. 26. Sprinkle the dish with Parmesan cheese.

Nutrition per serving

• kcal: 214
• Protein: 24 g · Fett/Fat: 8 g · Carbs: 11 g