• 1 Tbs extra virgin olive oil
  • 3 garlic cloves, minced
  • ¼  tsp red pepper powder
  • 6 medium courgette (circa 600 gr)
  • 1 can Chunk Light Tuna in Water
  • ½ organic lemon juiced + zest
    • optional 2 Tbsp freshly chopped parsley

Heat the olive oil in a large skillet over medium heat. Once heated, add the garlic, red pepper powder and let cook until fragrant, about 30 seconds.

IMG_8658.JPG Add the zoodles and cook for 3-5 minutes

Once cooked, stir in the lemon juice/zest and tuna.

Toss to combine and heat up the tuna.

If used, sprinkle the parsley and serve.

Yields 2 servings