Zucchini Spaghetti w/ Tuna, Chilli + Caper Tomato Sauce

2 zucchinis, spiralised
1 large onion, thinly sliced
3 cloves garlic, finely diced
1 teaspoon lemon zest
1 chilli, sliced
1 carrot, grated
2 tablespoons red pepper paste
700g passata
400g tinned tomatoes
75g capers
Salt + pepper
Lemon juice


Sauté the onions in olive oil until golden. Add in the garlic, lemon zest and chilli and cook until the aromas release. Add the carrot, red pepper paste, passata and the tinned tomatoes + a tin of water (just fill up the empty tomato tin). Give the sauce a good stir before adding in the capers and a handful of chopped parsley. Season to taste and bring to the boil before turning the heat down to a simmer for 10 minutes.

While the sauce is reducing, run your zucchini through a spiraliser (or mandolin, or vegetable peeler!) Place in a large pan over medium heat and cover with a lid to cook. Once tender, remove from the pan and season with salt, a drizzle of oil and a squeeze of lemon.

To plate up, pile the sauce on top of the zucchini spaghetti, followed by chunks of tinned tuna and a final sprinkling of parsley. A squeeze of lemon and dinner is served!