By Pete Evans | Posted: Tuesday November 28, 2017
Serves 4
Dressing
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.