Zucchini Noodles Pomodoro/Marinara with Roasted Garlic Broccoli, Toasted Almond Whole Wheat Breadcrumbs and Sauteed Tuna

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Did some recipe testing tonight… and Lu was a HUGE help – he even spiralized a bit! A simple pomodoro (well, sorta) sauce thrown over zucchini spaghetti spirals and roasted broccoli with sauteed chunks of tuna – top it all off with some toasted almond breadcrumbs and we have a tasty dinner in 35 minutes! Super filling and the best part – super slimming!

Zucchini Noodles Pomodoro/Marinara with Roasted Garlic Broccoli, Toasted Whole Wheat Almonds Breadcrumbs and Sauteed Tuna

Servings: 3-4 (Lu and I ate it ALL!)
Time to cook: 30 minutes

NOTE: You need a food processor to make this recipe.


For the tomato/pomodoro sauce

  • (2) 14oz cans of diced tomatoes
  • salt and pepper
  • olive oil
  • 2 large cloves of garlic, minced
  • 1/2 of a large red onion, diced
  • dried oregano and dried basil flakes

For the rest

  • 2 zucchinis, spiralized (thin spaghetti spirals)
  • 1/2 of a large head of broccoli, chopped into florets
  • 2 tuna steaks, rinsed and patted dry
  • salt and pepper
  • olive oil
  • garlic powder
  • 1 piece of whole wheat bread
  • a handful of almonds
  • 1 lemon
  • 2 medium cloves of garlic, minced
  • cooking spray


Preheat the oven to 400 degrees. Spray the bottom of a shallow baking tray to coat. Throw the broccoli florets into a bowl with 3 big glugs of olive oil and toss to coat thoroughly. Put the broccoli on the baking tray, season with the garlic, salt and pepper, squeeze the lemon over the broccoli and place in the oven for 20 minutes, making sure to flip over half way through.


Make your breadcrumbs. Rip apart the bread into smaller pieces, place in a food processor and blend until breadcrumby. Place aside in a bowl. Place in your almonds and pulse until almonds are broken down and no large chunks remain. Add to the bowl of breadcrumbs, mix to combine. Put a medium skillet on the stovetop with a glug of olive oil, salt and pepper and throw in the breadcrumb mixture and stir frequently until breadcrumbs are toasted/warmed. Set aside.






Put a large skillet over medium high heat and add a few glugs of olive oil. Once the oil is heated, add in the garlic and sautee for 1-2 minutes or until fragrant. Add a couple dashes of red pepper flakes and sautee for 10 seconds. Add the cans of diced tomatoes, more salt and pepper to taste, and the oregano and basil flakes. Cook the tomato sauce, stirring frequently, for about 15 minutes, or until the liquid is absorbed from the canned tomatoes and it has a thicker consistency.



While the sauce is cooking, chop up your tuna steaks into chunks. In a large skillet over medium high heat, put in a glug of olive oil, salt, pepper, and a couple dashes of garlic powder. Add in the tuna chunks and season with salt and pepper on top. Let cook for about 2-3 minutes and then flip over and cook for another 2 minutes or until tuna is cooked through and not rare in the middle.





When the tuna is cooked and the tomato sauce is ready, pour the sauce into the skillet with the tuna and mix to combine thoroughly. Place your zucchini spirals in a bowl and add in roasted broccoli. Pour the sauce with tuna into the bowl and mix to combine thoroughly.







Top with breadcrumbs and enjoy!




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