If you don’t already keep a few cans of high quality tuna packed in olive oil in your pantry, this recipe is a great reason to start. The meal comes together quickly, with dazzling results. Cherry tomatoes and garlic are seared in a generous amount of olive oil, then comes the tuna and even more olive oil to make a richly flavorful sauce.
The sauce can be tossed with your favorite zoodles (zucchini noodles) or other vegetable-based zoodle varieties, but noodles aren’t necessary to make this meal great. If you don’t want to deal with noodles, just grab a spoon and dig in. The tomatoes and tuna are delicious on their own.
Servings: 3 to 4
Time in the Kitchen: 20 minutes
- 2 cups cherry tomatoes, halved (12 ounces/350 g)
- ½ cup extra virgin olive oil (120 ml)
- 3 garlic cloves, thinly sliced
- 2 cans tuna packed in olive oil – don’t drain the oil! (about 10 ounces total/284 g)
- Optional: Zoodles (or other veggie noodles), shirataki noodles or gluten-free pasta noodles
Heat a wide skillet over medium-high heat. Add the olive oil. When the oil is hot and shimmering, add the tomatoes. Be careful—oil will splatter. Cook the tomatoes, untouched, for 3 minutes, then stir once and cook another minute or two until the tomatoes are collapsed and blackened in places. Sprinkle a little sea salt on the tomatoes as they cook.
Turn the heat down to medium. Add garlic. Cook 1 minute more.
Add the tuna in its oil. Break up the tuna with a spoon or spatula. When the tuna is warm, the dish is done.
Optional: Add your favorite vegetable-based “zoodle” or gluten-free noodle to the skillet to soak up all the flavorful oil. Toss well and serve. This dish can be served warm or at room temperature.