Our effort to eat fewer carbs yet get bold flavor..... —inpatskitchen
2 to 3 servings
five ounce cans of tuna in oil
large cloves garlic
crushed red pepper flakes
small to medium zucchini
1/4 to 1/2 cup water
In This Recipe
Prep your ingredients: Either spirailze the zucchini or julienne into long strips. Finely mince the garlic and zest the lemon.
Drain the oil from the tuna into a large sauté pan. Over medium heat add the garlic and crushed red pepper flakes. Saute until fragrant.
Add the zucchini strands and sauté until they soften. Stir in the tuna and lemon zest. Add a little water to loosen everything up and continue to cook until heated through. Add the juice of the lemon and serve.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!