Sicilian Tuna Pasta (keto)

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. This recipe calls for quite a lot of tuna, ease back if 12 ounces seems like too much for each person.

Sicilian Tuna Pasta (low carb)
Servings: 2 // 543 calories, 43.5g protein, 36.6g fat, 4.8g  net carbs

2 cans (12-ounce size) albacore tuna in water
2-3 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.
1 package Kibon Foods’ “Healthy Noodles”
1/2 cup  baby arugula (or  baby 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 all the rest of the sauce ingredients (anchovies through olives) and stir gently over low heat.

While the sauce is simmering, rinse the noodles under warm water.

Add arugula to the skillet and allow to wilt.

Mound pasta into warmed bowls, add the tuna mixture. Sprinkle with parsley. Serve!

NOTE—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!