Makaroni ba Ton Mahi (ماکارونی با تن ماهی) — Persian-Style Tuna Pasta

• 350 gDried spaghetti (broken into 5 cm pieces) (Or short macaroni; see substitutions)
• 3000 mlWater (For boiling pasta)
• 18 gSalt (For pasta water (about 1 tablespoon))
• 45 mlVegetable oil (Divided)
• 250 gOnion (Finely diced (about 1 large))
• 12 gGarlic (Minced (about 4 cloves))
• 2 tspGround turmeric
• 1 tspBlack pepper (Freshly ground)
• 6 gFine salt (Adjust to taste; tuna and tomato paste vary in saltiness)
• 60 gTomato paste (About 4 tablespoons)
• 300 gTomatoes (Grated or finely chopped (about 2 medium))
• 320 gCanned tuna in oil (Drained well; about 2 cans (160 g each), flaked)
• 40 gFresh parsley (Finely chopped)
• 20 gFresh cilantro (Finely chopped)

Instructions

1. 1

   Bring 3000 ml water to a rolling boil in a large pot over high heat. Add 18 g salt. Break spaghetti into 5 cm pieces and add to the pot, stirring for 30 seconds to prevent clumping. Boil until just under al dente, 6–8 minutes (about 1–2 minutes less than package). Drain well and set aside.

2. 2

   While pasta boils, heat 30 ml vegetable oil in a wide skillet over medium heat. Add diced onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add minced garlic and cook 30–45 seconds until fragrant, keeping heat moderate so the garlic does not brown.

3. 3

   Add turmeric, black pepper, and 6 g fine salt to the onions and stir for 20 seconds to bloom the spices. Add tomato paste and fry it 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw. This step deepens color and reduces acidity.

4. 4

   Stir in grated tomatoes and cook 6–8 minutes over medium heat until the mixture thickens and oil begins to separate at the edges. Add drained tuna and gently break it into bite-size flakes. Cook 2 minutes to warm through, then fold in chopped parsley and cilantro and cook 1 minute more.

5. 5

   In a nonstick pot (24–26 cm) over medium heat, add the remaining 15 ml vegetable oil and swirl to coat. For a crisp bottom, let the oil heat for 30 seconds. Add half the drained pasta, then spread the tuna-tomato mixture evenly, and top with the remaining pasta. Use the back of a spoon to gently compress.

6. 6

   Poke 5–6 holes down to the bottom with the handle of a wooden spoon to help steam circulate. Sprinkle 80 ml water evenly over the surface. Wrap the pot lid with a clean kitchen towel (to catch condensation), cover tightly, and steam on low heat for 25–30 minutes until fragrant and cohesive.

7. 7

   Turn off the heat and rest, covered, for 5 minutes. To serve, spoon portions out, including some of the crisp bottom if desired. Taste and adjust seasoning with a small pinch of salt or extra black pepper. Serve hot; the texture improves as it sits briefly after steaming.