By Pete Evans | Posted: Tuesday November 28, 2017

Zucchini Noodles with Tuna, Chilli, Rocket and Capers

Serves 4

  • 4 large zucchini (about 600g)
  • 400g tuna loin, cut into 2cm dice
  • 2 long red chillies, deseeded and thinly sliced
  • 3 tablespoons salted baby capers, rinsed and drained
  • 2 large handfuls of rocket (about 100g)
  • lemon wedges, to serve

Dressing

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons Chilli Oil
  • 3 tablespoons Garlic Oil
  • 3 tablespoons lemon juice
  • sea salt and freshly ground black pepper

Using the thick noodle blade on a spiraliser, spiralise the zucchini into long noodles. If you don't have a spiraliser, use a sharp knife to cut the zucchini lengthways into long thin strips. Set aside until needed.

To make the dressing, whisk the oils and lemon juice in a bowl and season with salt and pepper. Set aside. 

Place the tuna, chilli, capers and rocket in a bowl. Set aside.

Blanch the zucchini noodles in a large saucepan of boiling salted water for 5 seconds until al dente. Drain well.

Toss the zucchini noodles with the tuna mixture and pour over the dressing. Gently mix to combine and serve immediately with the lemon wedges on the side.


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