I came up with this recipe completely by accident when I was working from home one day. On this day, I didn’t have a lunch prepped and when it came time to whip something together I knew I wanted to keep my carbs low since I wasn’t moving around the house a lot. I ended up grabbing a zucchini that needed to be eaten and mixed it with tuna I always keep on hand and voila – tuna zucchini noodle salad was born.
If you’re anything like me when I was grabbing the ingredients, you’re probably thinking, “How boring.” I thought the same thing – there’s no way it’s going to be that good. Wrong. I was so surprised and satisfied with the taste from such simple ingredients. If you’re currently in a dieting phase or following a keto diet, then this recipe is perfect for you. It also makes for an easy meal prep though I’d only prep the zucchini maybe three days in advance. If you’re not dieting and are looking for more carbs, add some jasmine rice.
For this recipe, I used my own spiralizer to quickly make zoodles from the zucchini, but premade zucchini noodles are becoming more popular in many grocery stores fresh produce section. If you don’t have a spiralizer and can’t find zoodles at your local grocery store, slicing the zucchini into thin slices works too. That day I had some edamame and corn salad from a previous meal prep so I mixed some of that into the tuna mix. I think edamame beans or chickpeas would be a great add in for this recipe for extra carbs, protein, and fiber. I buy shelled edamame beans in the frozen section of my grocery store and simply thaw them under some warm running water.
Tuna Zucchini Noodle Salad
What You’ll Need
- 3 ounces canned tuna
- 80 grams zucchini, spiralized
- 25 grams edamame beans, optional
- Walden Farms Balsamic Vinaigrette – regular balsamic vinegar or your favorite low-calorie dressing will work too.
Mix together all of the above ingredients and enjoy! It’s that simple! Calories and macros for this prep (this will vary depending on what dress you go with): 155 calories, 8 carbs, 23 protein, 3 fat.
If you’re making this recipe for your weekly meal prep, I recommend storing this salad in a glass, air tight container to keep both the tuna and zucchini noodles as fresh as possible. I’ve kept zoodles in the fridge for four days and I wouldn’t let them sit in the fridge any longer than that. This recipe is also perfect if you’re on-the-go – bring the zucchini noodles with you in a container and then add a tuna package like the Starkist Tuna Creations – no dressing needed.
Hope you enjoyed this easy recipe! I can see myself making this during the summer when it’s too hot to cook or turn on the oven. Thanks for reading.
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