Easy Keto No Cook Tuna Pasta

Do you miss pasta on a low-carb diet? Zoodles not cutting the mustard for you? That was me too, until I was told by Martina about Palmini, hearts palm pasta! LIFE CHANGING moment guys.

It feels like you’re almost eating the real deal and at 3 g/ 0.1 oz net carbs per my 113 g/ 4 oz serve, it’s a low-carb dream. It also looks like the real thing too!

Today I whizzed up this Easy No Cook Tuna Pasta and it’s so good. Just 10 minutes to make, no fuss and yet totally satisfies the pasta cravings. I’ve listed some additional extras that work really well with it so feel free to experiment with these too.

Use a good quality tuna in extra virgin olive oil if you can, it’s worth it! This one is onion, garlic, dairy and nut free too so great if you suffer with bloating issues!

(Please note that Palmini is a vegetable alternative to pasta and although I think it's better than zucchini noodles, you will need to give it a go and see if you like it.)

Step-by-step

1. Drain and rinse the palmini noodles. (Palmini is a pasta substitute that is made out of a natural plant known as hearts of palm. You can find all about palmini in this post.) If you don't like serving these noodles cold, you can optionally gently heat them up in a non stick pan for 2-3 minutes, or in a microwave for 30 to 45 seconds.

2. Drain the tuna, reserving the oil and flake into big chunks.

   

3. In a bowl, combine the tuna, capers, lemon zest (fine for a more delicate taste), olives and half of the basil. Add the drained palmini pasta.

4. In a small bowl, use a fork to whisk the lemon juice with the olive oil until slightly emulsified.

5. Drizzle the lemon-olive oil mixture over the tuna and toss the pasta with the tuna mix. You can use the one from the jar or use bottled extra virgin olive oil for best quality. The one from the jar will be saltier though.

   

6. Season to taste with cracked black pepper and divide between two serving bowls. Serve with remaining the torn herbs and any optional extras such as halved cherry tomatoes, chilli flakes and pine nuts. Store in a container in the fridge for up to 2 days.

   

Recipe

Easy Keto No Cook Tuna Pasta

★★★★★4.6 (25 ratings)

This Whole 30 and keto approved recipe takes less than 10 minutes to prepare! It's made with Palmini noodles ...

Hands on

10m

Overall

10m

Servings

2

3.8 g

Net carbs

20.6 g

Protein

34.8 g

Fat

424

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 servings

• 1 jar or can of tuna in extra virgin olive oil or spring water, drained (140 g/ 5 oz)
• 1 can Pamini pasta, drained (225 g/ 8 oz)
• 1 tbsp capers, drained (9 g/ 0.3 oz)
• grated zest of ¹/₂ organic lemon
• 1 tbsp fresh lemon juice, or to taste (15 ml)
• small bunch of loose fresh basil or parsley, torn (15 g/ 0.5 oz)
• ¹/₄ cup extra virgin olive oil (60 ml/ 2 fl oz)
• 10 green olives, pitted and sliced (27 g/ 1 oz)
• ¹/₄ tsp cracked black pepper, or to taste
• Optional extras: ¹/₂ cup halved cherry tomatoes, ¹/₂ tsp chilli flakes and about 1 tbsp pine nuts

Instructions

1. Drain and rinse the palmini noodles. (Palmini is a pasta substitute that is made out of a natural plant known as hearts of palm. You can find all about palmini in this post.) If you don't like serving these noodles cold, you can optionally gently heat them up in a non stick pan for 2-3 minutes, or in a microwave for 30 to 45 seconds.

2. Drain the tuna, reserving the oil and flake into big chunks.

3. In a bowl, combine the tuna, capers, lemon zest (fine for a more delicate taste), olives and half of the basil. Add the drained palmini pasta.

4. In a small bowl, use a fork to whisk the lemon juice with the olive oil until slightly emulsified.

5. Drizzle the lemon-olive oil mixture over the tuna and toss the pasta with the tuna mix. You can use the one from the jar or use bottled extra virgin olive oil for best quality. The one from the jar will be saltier though.

6. Season to taste with cracked black pepper and divide between two serving bowls. Serve with remaining the torn herbs and any optional extras such as halved cherry tomatoes, chilli flakes and pine nuts. Store in a container in the fridge for up to 2 days.

Nutrition per serving, 1 bowl

Carbs 4%Protein 20%Fat 76% of calories

Net carbs

3.8 g

Total carbs

7.7 g

Fiber

3.9 g

Sugars

0.3 g

Protein

20.6 g

Fat

34.8 g

Saturated fat

4.9 g

Calories

424 kcal

Sodium

679 mg · 29.5% RDA

Magnesium

33 mg · 8.13% RDA

Potassium

274 mg · 13.7% EMR

Nutrition by ingredient

Per 1 bowl	Net carbs	Protein	Fat	kcal
Tuna, tinned (in oil), drained	0 g	18.6 g	5.7 g	130
Hearts Of Palm, Linguine (Palmini)	3 g	1.5 g	0 g	30
Capers, canned	0.1 g	0.1 g	0 g	1
Lemon zest (peel), fresh	0.1 g	0 g	0 g	0
Lemon juice, fresh	0.4 g	0 g	0 g	1
Basil, fresh	0.1 g	0.2 g	0 g	2
Olive oil, extra virgin	0 g	0 g	27 g	239
Olives, pickled, canned or bottled, green	0.1 g	0.1 g	2.1 g	20
Pepper, black, spices	0.1 g	0 g	0 g	1
Total	3.8 g	20.6 g	34.8 g	424

Serving size 1 bowl

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Beef free
• Pescatarian
• Low FODMAP