Cherry Tomato and Olive Ribbons with Seared Tuna

Post by Julia Watsford

Paleo – serves 1

Cooking for one this evening – but that doesn’t bother me! Means I can load up on all the things I love – chilli, garlic, and cherry tomatoes. The perfect “pasta” for one. Works well with any fish, meat or poultry – in my humble opinion.


  • 1 piece of fresh tuna (150g)
  • 1 medium sized zucchini
  • Handful of mixed cherry tomatoes
  • 1 tbsp mixed olives – I’ve used Mt Olive mixed olives
  • 2 tbsp lemon olive oil
  • 1 large garlic clove, sliced
  • 1/2 large red chilli – I leave the seeds in because I love the heat but up to you
  • Fresh basil
  • Fresh thyme
  • Salt and Pepper


  • Using a vegetable peeler, peel long strips of zucchini to form wide noodles
  • In a large frypan head olive oil. Add garlic, chilli and cook for 30 seconds on low heat. Add cherry tomatoes, olives and thyme and cook on low heat for 5 minutes. Add zucchini strips, basil and season with salt and pepper. Stir through for a further minute. Turn the heat off
  • Heat a small grill plate to high, brush with olive oil and then cook tuna for 2 minutes either side
  • Serve


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