This dish comes together quickly and is a lemon-lover’s delight. Wonderful both in winter (hot), and in summer (chilled). If serving chilled, you might need a bit more seasoning.
Sicilian Tuna Pasta (low carb)
Servings: 2 // 465 calories, 7 net carbs
2 cans (12 ounces) albacore tuna in water
2 anchovy fillets (or more—delivers great umami)
1/2 cup canned, crushed, tomatoes
Grated zest and juice from 1 lemon
1/4 cup extra virgin olive oil
1 teaspoon salt, or to taste
1 teaspoon onion powder
1 teaspoon garlic powder
Freshly ground black pepper
1 teaspoon red pepper flakes
2 rounded tablespoons capers
8 Kalamata olives, cut into fourths.
2 packages shirataki zero-carb noodles (I use spaghetti style)
1/2 cup arugula (or spinach)
To Finish: Chopped flat-leaf parsley
Place tuna and its oil in a large skillet and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, onion powder, pepper, red pepper flakes, and capers and stir gently over low heat.
While the sauce is simmering, prepare the noodles—shirataki Japanese noodles have zero net carbs and are sold wet, in plastic bags. They smell somewhat “fishy” when opened. To eliminate this, pour into a sieve, rinse well, drain, microwave on high for two minutes. Repeat. This also makes the noodles have a more pasta-like consistency, though they’ll always be a bit squeaky and jiggly.
Add arugula to the tuna mixture and allow to wilt.
Fold pasta into warmed tuna-arugula mixture. Sprinkle with parsley. Serve!
Note: I cut through the shirataki noodles after serving, quartering the pile. Makes eating much easier.
Also—4 garlic cloves, minced (instead of garlic powder) and oil-packed Italian tuna (instead of water-packed) will add about 25 more calories and 2 or 3 more carbs…but the flavor will be even better!