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Parsnip Noodles with Tuna and Fried Egg

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 large parsnips peeled, Blade C, noodles trimmed
  • salt and pepper to taste
  • ¼ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes
  • 1 can wild albacore tuna in water drained
  • ½ lime
  • 2 large eggs
  • 1 tablespoon minced parsley

Instructions

  • Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the parsnip noodles and season with salt, pepper, red pepper flakes and garlic powder. Cover and cook for 5-7 minutes or until al dente, uncovering occasionally to toss the noodles.
  • Once noodles are cooked, add in the tuna, squeeze the juice out of the lime, and toss until tuna is heated through. Divide into bowls and set aside, covering bowls with tin foil to keep heated.
  • Wipe down the skillet, coat with cooking spray and crack in the eggs. Cook until egg whites are opaque and then top over the parsnip noodles. Garnish with parsley and freshly cracked pepper.