Low Sugar Tuna Zucchini Noodle Bowl

Total time15 min

Prep time15 min

Cook time0 min

4.9

(9)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

2 servings

For the bowl

2 medium zucchini (about 1 lb total)
2 cans (5 oz each) tuna packed in olive oil, drained
1 cup cherry tomatoes, halved
1 medium cucumber, thinly sliced
2 tbsp fresh parsley, roughly chopped

For the dressing

3 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tsp dijon mustard
¼ tsp garlic powder
¼ tsp salt, or to taste
¼ tsp black pepper, or to taste
¼ tsp red pepper flakes (optional)

For serving

¼ avocado, sliced (optional)

Instructions

1
Spiralize the zucchini into noodles using a spiralizer, or draw a vegetable peeler lengthwise along each zucchini to create wide ribbons. Place the noodles in a large mixing bowl and sprinkle lightly with salt; toss and let sit for 5 minutes, then blot dry with paper towels to remove excess moisture.
2
In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon mustard, garlic powder, salt, black pepper, and red pepper flakes, if using, until the dressing is smooth and emulsified.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!