Zucchini Noodles with Tuna, Tomatoes and Olives

Zucchini noodles is a summer gluten free dish. Beautiful and colorful to look at and delicious to eat, Zucchini noodles are suitable for many types of condiments, both raw or cooked. They can be served as a side dish or as a tasty main dish, with tuna, eggs, shrimp or pesto.

Zucchini noodles are perfect in a low-fat diet, gluten-free diet and low-carb diet.

I propose a classic summer version, with fresh ingredients, typical of Mediterranean cuisine: tuna, cherry tomatoes, black olives.

Zucchini noodle recipe

The Spiralizer is the kitchen tool you need to get in order to make this recipe. You can easily find it on line or in any household store.

See also:

Zucchini Noodle with Tuna, Cherry Tomatoes and Black Olives Recipe

  • Prep Time: 15 Min
  • Servings: 6


  • 4 zucchini
  • 12/14 cherry tomatoes
  • a bit of pine nuts
  • Salt and Pepper
  • Extra virgin olive oil
  • 10/12 pitted black olive
  • 200 g (7 oz) of tuna in oil


Realizing the Zucchini Noodles is really very simple.

Wash the zucchini and carefully dry them (to not make a watery dish). Then cut off the ends and insert the zucchini one by one in the spiralizer (1).

Place Zucchini Noodles in a large bowl (2) and add all the ingredients chosen for dressing, starting with the cherry tomatoes (washed, cut and with a pinch of salt) (3).

Then add tuna, black olives and pine nuts (4). Add a drizzle of extra virgin olive oil, mix and serve (5).

Taste Zucchini Noodles with Tuna, Cherry Tomatoes and Black Olives immediately, to not spoil the crispness and fragrance of fresh zucchini (6).

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