About
This quick and easy pasta salad uses zucchini to create a noodle base and is tossed with flaked tuna, salty capers, tender spinach and juicy tomatoes.
This is a great weekday lunch option – ideal for meal prepping.
Ingredients
- 4 cherry cherry tomato
- 2 ½ ounce canned tuna
- 2 teaspoon lemon juice
- 1 large zucchini
- 1 tablespoon olive oil
- 1 cup baby spinach
- 1 medium – 4 1/8" long scallions
- 1 teaspoon, whole pieces capers
- ½ tablespoon dill weed, fresh
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Slice the ends from the zucchini, peel the outer skin and discard. Peel the zucchini flesh into wide ribbons and add to a large serving dish.
- Quarter the tomatoes, roughly chop the spinach and thinly slice the scallions. Add to the noodles along with the capers. Toss to combine.
- Flake the tuna into the salad and stir through.
- Finely chop the dill and add to a small mixing bowl with the lemon juice, olive oil, salt and pepper. Stir to combine.
- Drizzle the dressing over the salad and stir well, coating the noodles. Leave to stand for 10 minutes before serving.
Nutrition Facts
- Servings: 2
- Calories: 124.6kcal/521.4kJ (per serving)
- Fat: 7.8g (per serving)
- Carbs: 6.6g (per serving)
- Protein: 9.4g (per serving)
