This is a perfect example of a summertime meal. It’s light, it’s fresh, it’s full of seasonal flavor. This roasted tomato and tuna zoodle recipe will have you basking in all that amazing summertime deliciousness.
If you’re a pasta lover, zoodles are the way to go. You can get that pasta fix without all of the carbs. And luckily for you – we’ve got a bunch of zoodle recipes on the blog. Shrimp basil zoodles, zoodles and cauliflower garlic cream sauce, and Instant Pot pork and noodles just to name a few.
How do you even make zoodles? – you may be asking yourself. Great question! There are, of course, a few ways. But our favorite way is with a spiralizer.
Spiralizers allow you to turn a variety of vegetables into spaghetti, fettuccini and ribbon noodles, thus giving you a lot of room for creativity when adjusting your favorite recipes.
With a spiralizer, you can make an assortment of dishes including: pasta, casseroles, salad, soup and even pizza recipes. Prepping with a spiralizer is quick and saves you the time and stress of slicing and dicing vegetables on a cutting board (this is the old school way – totally doable, but not always the easiest.)
Whip up this recipe for a light summer lunch. It’d be great to take to work or eat under the shade of a tree with a friend.
However you do it, I promise you’re going to love it.
Roasted Tomatoes Tuna and Zoodles
- 1 cup halved cherry tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- 2 zucchini cut into noodles
- 2 cans tuna drained and flaked
- Juice of 1 lemon
- 2 tablespoons fresh chopped basil
- Sea salt and fresh ground pepper to taste
Preheat oven to 400 degrees F.
Lay the tomatoes on a baking sheet and drizzle with the oil. Sprinkle with thyme and roast for 8-10 minutes, until tomatoes are shriveled and sizzling. Remove from oven and let cool.
Toss the noodles, tuna, lemon juice, basil, and tomatoes in a large bowl until combined. Season with salt and pepper and serve.
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