Makaron Ba Ton Mahi (ماکارونی با تن ماهی) — Persian-Style Tuna Macaroni

• 320 gDried macaroni (straight or elbow) (break long macaroni in half if needed)
• 3000 mlWater (for boiling pasta)
• 18 gFine sea salt (for pasta water)
• 45 mlOlive oil (divided)
• 220 gYellow onion (finely diced)
• 12 gGarlic (minced (about 3 cloves))
• 3 gGround turmeric (about 1 1/2 tsp)
• 1.5 gBlack pepper (about 1/2 tsp)
• 450 gFresh tomatoes (grated or finely chopped)
• 30 gTomato paste (about 2 tbsp)
• 320 gCanned tuna in oil (drained weight; flaked)
• 25 gFresh parsley (finely chopped)
• 20 gFresh coriander (cilantro) (finely chopped)
• 30 mlLemon juice (freshly squeezed (about 2 tbsp))

Instructions

1. 1

   Bring 3000 ml water to a rolling boil in a large pot. Add 18 g salt, then 320 g macaroni. Boil 6–8 minutes until just under al dente (it will finish steaming later). Drain well in a colander and rinse quickly with 250 ml warm water to stop cooking, then shake off excess moisture.

2. 2

   In a wide skillet over medium heat, warm 30 ml olive oil for 60 seconds. Add 220 g diced onion and sauté 8–10 minutes until golden at the edges. Stir in 12 g minced garlic for 45–60 seconds until fragrant, keeping heat moderate so the garlic doesn’t brown and turn bitter.

3. 3

   Add 3 g turmeric, 1.5 g black pepper, and 5 g salt; toast the spices for 30 seconds. Stir in 30 g tomato paste and cook 2 minutes to remove rawness. Add 450 g grated/chopped tomatoes, reduce to medium-low, and simmer 10–12 minutes until thick, glossy, and no watery liquid remains.

4. 4

   Fold in 320 g drained tuna and gently break it into chunks. Simmer 3–4 minutes so the tuna absorbs the tomato-turmeric base. Turn heat off and mix in 25 g parsley and 20 g coriander. Rest the sauce 5 minutes; this short rest helps the herbs stay bright and aromatic.

5. 5

   Return the pot to the stove (dry it if needed). Add 15 ml olive oil and swirl to coat the bottom. Add 60 ml water to the pot, then layer: one-third pasta, half the tuna sauce, another third pasta, remaining sauce, and finish with remaining pasta. Drizzle 15 ml olive oil over the top.

6. 6

   Cover the lid with a clean kitchen towel, tie it up, and place it on the pot to trap steam. Cook on medium heat 5 minutes to build steam, then reduce to low and steam (dam-kardan) 35 minutes. Avoid lifting the lid; the trapped steam gently marries sauce and pasta.

7. 7

   Turn off heat and rest, covered, 10 minutes. Sprinkle with 30 ml lemon juice just before serving for a bright Persian-style finish. Fluff gently with a fork to keep layers intact, then plate so each serving gets both saucy center and lightly crisp bottom (tahdig-like) bits.