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Konjac pasta = 1 packet (You can use any type of konjac noodle. I am using a spaghetti sized noodle)

Canned tuna in olive oil = 60 g (1/2 can) (You can also use canned tuna in water or brine)

Garlic cloves = 3 (sliced thinly)

Bird's eye chili / chili padi = 2 (sliced) (To reduce the heat, you can remove the seeds. You can also use any chili of your choice.)

Extra virgin olive oil = 3 tbsp

Chopped parsley = 1 tbsp

Water = 2 tbsp

SEASONING

Salt = 1/2 tsp

Black pepper = 1/4 tsp

Fresh lemon juice = 1 tbsp (You can add more if you like it tangier)

GARNISHING

Chopped parsley

Grated parmesan cheese (optional)

1.  Rinse the pasta with tap water and drain.

2.  Pan fry the noodles without oil until squeaky to remove excess water. This is an important step so that the noodles will not be watery and able to absorb the sauce well. Set aside.

3.  In a pan, add the olive oil and garlic slices. You can also add the olive oil from the can. Then turn on the heat. Sauté for a while over low to medium heat then add the chilies. Sauté until fragrant then add the tuna. Stir and cook until well combined.

4. Add the salt, black pepper and cook for a while.

5. Add the pasta, water and stir to mix well. Adjust taste accordingly.

6. Turn off the heat. Add the lemon juice, parsley and mix well.

7. Transfer to a serving plate and garnish with more chopped parsley and parmesan cheese. For a nicer presentation, you can use a big soup ladle to hold the pasta and use a fork to twirl. Then transfer onto a plate and garnish accordingly.

[Total servings = 1]

NUTRITION INFO PER SERVING

Total Carb = 4.4 g

Dietary Fiber = 0.4 g

Net Carb = 4.0 g

Calories = 115

Total Fat = 3.3 g

Protein = 17.8 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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