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Tuna Zoodles with Lemon, Dill and Pine Nuts

Here’s a healthy spin on tuna pasta salad built from a base of tuna zoodles. With my easy keto recipes, you can recreate all your favorite pasta dishes and high carb foods keto style!

Zoodles are zucchini noodles!

I use a spiralizer to make pasta like strips.

My model has three different blades – thin, medium, and broad flat noodle shapes. They will always taste the same, just pick which style you like ascetically. Pine nuts are a special treat for us, they add a deliciously creamy flavor and chewy texture.

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tuna zoodle pine nuts

Boost your Fats

Per serving, a plate of tuna zoodles has 16 g fat. For a keto meal, you’ll probably want more than that.

Dice an avocado or sprinkle an ounce or two of shredded Parmesan cheese on top of the dish.

You could also add an extra drizzle of olive oil or a piece of my All-Purpose Keto Bread with butter.

Low Mercury Tuna Fish

You may have seen this information on my recent Avocado Tuna Melt recipe, but in case you missed it I want you to know about the wild, low mercury tuna fish from US Wellness.

US Wellness supplies canned tuna sourced from a North Pacific fishery which specializes in using small boats that line-catch individual tuna using the sustainable troll method. This type of albacore has low mercury content and has been categorized as a “Best Choice” by the Monterey Bay Aquarium. A 6-ounce can from US Wellness contains 12 g fat, 0 g carb and 48 g protein.

Shopping Suggestion: Wild Sustainable Fish from US Wellness

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Tuna Zoodle Pasta with Lemon, Dill and Pine Nuts

Jessica Haggard
Pull together a delicious meal of fresh zucchini zoodles with accents of lemon, dill and crunchy pine nuts in less than 30 minutes! It's a great low-calorie meal, that doesn't sacrifice any flavor.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Lunch
Cuisine American
Servings 4 servings
Calories 228 kcal



  • Warm oil in a skillet over medium heat. Add the zucchini noodles, spinach and garlic. Cook with the lid on for 5 minutes.
  • Stir and add lemon juice and dill. Place the lid on again and continue to cook until the zucchini is soft.
  • Mix in tuna, olives and pine nuts. You can toast the pine nuts beforehand if you like or add them in raw.
  • Season with salt and pepper. Taste and adjust as needed. Serve warm and dig in!

Nutrition & Macros

Calories: 228kcalCarbohydrates: 13gProtein: 21gFat: 12gSaturated Fat: 1gCholesterol: 31mgSodium: 954mgPotassium: 927mgFiber: 4gSugar: 7gVitamin A: 1957IUVitamin C: 60mgCalcium: 82mgIron: 3mg
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