Spiralized Zucchini Carrot and Tuna Asian Bowls
- 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
- 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
- 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)
- Gently add Egg with a slotted spoon
- 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)
- Drain water and cover egg with ice for 5 minutes to cool
- Peel shell off of egg and slice in half, set aside
- Wash and trim ends off of Zucchini
- Spiralize using smallest blade setting (I used Blade D on my Inspiralizer)
- Wash and trim ends off of Carrots, shred outer skin and discard
- Spiralize using smallest blade setting (I used Blade D on my Inspiralizer)
- Add EVOO to a large skillet and heat over med/high heat
- When oil starts to shimmer add Tuna, Zucchini and Carrot noodles
- Sprinkle with Salt and Pepper to your preference
- Add a splash of Seasoned Garlic Rice Vinegar, Sesame Oil, and Lemon
- Sauté 1-2 minutes (be careful not to over cook or noodles will get soggy)
- Add evenly to 2 bowls
- Add half of soft boiled egg to each bowl
- Add Avocado slices to each bowl
- Sprinkle with Sesame Seeds
- Taste and add more seasoning if desired
- Enjoy!
