SERVES 1
2 medium zucchini or 3 cups spiralized zucchini
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 garlic cloves, sliced
½ teaspoon red pepper flakes
1 cup halved cherry tomatoes
1 (6-ounce) jar tuna packed in olive oil, plus 1 tablespoon of oil from the jar
½ cup fresh mint leaves, torn
1 Use a vegetable spiralizer or julienne peeler to cut the zucchini into long noodles. If you don’t have either of those kitchen tools, cut the zucchini lengthwise into ⅛-inch-thick slices and then cut the slices lengthwise into thin, long strands.
2 Add 2 tablespoons salt to a medium pot of water and bring to a boil over high heat.
3 Meanwhile, set a large heavy-bottomed skillet over low heat. Add the olive oil followed by the garlic and pepper flakes and cook until aromatic, about 2 minutes. Add the tomatoes, season with a pinch of salt, and continue cooking until the tomatoes soften and begin to break down, about 3 minutes. Add the tuna and reserved tuna oil to warm while the zucchini cooks.
4 Add the zucchini noodles to the boiling water and cook for 1 minute. Scoop out and reserve ¼ cup of the water before draining. Drain the zucchini noodles and add them to the pan. Season with a pinch of salt and a twist of pepper and gently toss to combine. Add the reserved cooking water.
5 Remove from the heat, stir in the mint, and serve.
