Spiralized Zucchini Carrot and Tuna Asian Bowls

These Spiralized Zucchini Carrot and Tuna Asian Bowls are light, healthy, and oh so savory! This takes Asian Bowls to a whole new level!

During the summer I like to keep my meals light since it’s so hot outside. Especially on a day like today where the heat index will reach 110 degrees… Hello summer in sunny Florida! 🙂

One of the best kitchen gadgets I’ve bought to date has been my Spiralizer. I can spiralize just about any veggie to create light healthy meals like these Spiralized Zucchini Carrot and Tuna Asian Bowls!

These bowls can be made in less than 20 minutes and are Low Carb as well. I’m not on a Low Carb diet, but I do try to limit my carb intake especially in the summer, because after all it is swimsuit season.

I hope you guys love these Spiralized Zucchini Carrot and Tuna Asian Bowls as much as we did! They’re:

• Light
• Healthy
• Low Carb
• Filling
• Loaded with flavor
• and Super Delicious!

If you love this recipe check out some of my other spiralized recipes below!

Tuna Salad with Lemon Carrots and Spiralized Cucumber

Spiralized Carrots with Shrimp in a Coconut Lemon Dill Sauce

Spiralized Zucchini with Tuna Lemons and Capers

Mexican Breakfast Bowl with Spiralized Potatoes

Cajun Spiralized Potatoes and Sausage Foil Packets

Spiralized Cajun Fries

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!

I LOVE seeing what you guys cook up. 🙂

Cheers!

Spiralized Zucchini Carrot and Tuna Asian Bowls

Print Recipe

• Author: Tastefulventure
• Prep Time: 10 mins
• Cook Time: 8 mins
• Total Time: 18 mins
• Yield: 2 1x
• Category: Main Dish
• Cuisine: Asian, Seafood, Gluten Free

Ingredients

Scale 1x2x3x

• 1 5oz can Wild Albacore Tuna in olive oil drained
• 1 large Zucchini
• 2 med-large Purple Carrots
• 1 Egg
• 1 Avocado pitted peeled and sliced
• 1 Tbs EVOO
• Splash of Seasoned Garlic Rice Vinegar
• Splash of Sesame Oil
• Juice from 1/2 a Lemon
• Salt and Pepper to taste
• Sesame Seeds for garnish

Instructions

1. In a medium sauce pan, fill half way with water (enough to cover the egg) and bring to a low boil (when water is just coming to a boil but not rapidly boiling)
2. Gently add Egg with a slotted spoon
3. Cook 6 1/2 minutes (less time if you want a more runny egg, more time if you want a more hard boiled egg. The time I picked created a nice soft boiled egg slightly runny)
4. Drain water and cover egg with ice for 5 minutes to cool
5. Peel shell off of egg and slice in half, set aside
6. Wash and trim ends off of Zucchini
7. Spiralize using smallest blade setting (I used Blade D on my Inspiralizer)
8. Wash and trim ends off of Carrots, shred outer skin and discard
9. Spiralize using smallest blade setting (I used Blade D on my Inspiralizer)
10. Add EVOO to a large skillet and heat over med/high heat
11. When oil starts to shimmer add Tuna, Zucchini and Carrot noodles
12. Sprinkle with Salt and Pepper to your preference
13. Add a splash of Seasoned Garlic Rice Vinegar, Sesame Oil, and Lemon
14. Sauté 1-2 minutes (be careful not to over cook or noodles will get soggy)
15. Add evenly to 2 bowls
16. Add half of soft boiled egg to each bowl
17. Add Avocado slices to each bowl
18. Sprinkle with Sesame Seeds
19. Taste and add more seasoning if desired
20. Enjoy!