This Summer, my seasonal obsession with seafood has taken the form of canned tuna. Which is great for my wallet and healthy, so I’m not complaining.
I was, however, starting to feel like I was getting into a rut with my favorite dead-simple pasta + other warm-ish and cozy things that at least approximated the feel of tuna noodle casserole. Ok, not actually really, but in my mind that’s what was going on.
I have issues, I know.
This recipe takes my current love, digs the can of weird Aryan kid peanut butter that’s a pain in the ass to use out of the pantry, and goes somewhere approximating Thailand with it. Thailand, at least in peanut sauce and some toppings. I used what I could find locally and what my FODMAP diet would allow me.
gluten-free, paleo, pescatarian, FODMAP
Canned Tuna Thai Bowl
1 large zucchini, spiralized into noodles
1 medium carrot, cut into matchsticks
1/2 red bell pepper, also matchsticked
1/3 daikon or other radish, sliced or grated or whatever
1 small can tuna per serving (I used 95g cans of lemon pepper flavor)
Cilantro & lime to top
Dressing:
1/2 cup peanut butter (mine was natural unsweetened)
2 Tbsp. apple cider vinegar
1 Tbsp. coconut aminos or soy sauce or tamari
2 tsp. fish sauce
2 tsp. grated ginger
Big pinch cayenne pepper
Salt & pepper
Juice of 1 lime or 1/2 lemon
Honey or other sweetener to taste if you need to balance flavors (I ended up using 1 tsp. because I got a tad over zealous with the ACV)
Prep all your veggies. Sautee the zucchini noodles in a dry pan until your desired doneness is reached. Split into 2 servings.
While your zoodles are working, zap the peanut butter in a large microwave-safe vessel :20 or so or until warm. Add the rest of the ingredients and stir carefully to form a sauce.
Assemble your bowl and top with peanut butter sauce, cilantro & more lime juice.
Makes 2 bowls zucchini-wise; the rest of the ingredients can stretch a couple more. Keep in mind that when you grab out of the fridge, you might want to add a Tablespoon of water to your sauce and zap it in the microwave :15 or so to loosen up to a drizzle-able consistency (especially if your peanut butter is the hippie kind with the oil on top).
