Seared Albacore Tuna with Garlic Olive Zoodles

Seared Albacore Tuna on zoodles

I wanted a light and healthy dish for a weekend dinner and I was not going to have a lot of prep time.  So I turned to one of the quickest proteins to cook, Oregon albacore tuna and paired it with zoodles (zucchini noodles) I made with a spiralizer. Start to finish this recipe took less than 30 minutes.


2 five ounce Oregon albacore tuna steaks
1/4 tsp cayenne pepper
2 Tbsp olive oil
Salt and pepper to taste


Season albacore tuna steaks with cayenne pepper on both sides and season with salt and pepper to taste. Heat olive oil in a skillet over medium heat. Places seasoned tuna in skillet and cook to desired doneness – 1 1/2 minutes per side for rare.


4 small zucchinis
1/4 cup olive oil
3/4 cup Kalamata olives sliced
5 cloves of garlic chopped
Juice of one lemon
Salt and pepper to taste


Cut both ends of the zucchini and make them into noodles with a spiralizer. In a sauté pan, heat olive oil and chopped garlic over low-medium heat. Once the garlic becomes fragrant, add zoodles, olives and lemon juice. Cook for about five minutes or until zoodles are slightly soft. Do not overcook.

Plate up the zoodles and place the tuna steaks on top.

That’s all there is to it!

Note: If you are having problems finding Oregon albacore tuna steaks, check out this list of retailers who support our local fishing families.



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