Espagheti Ton Mahi (اسپاگتی تن ماهی) — Persian Tuna Spaghetti

• 250 gYellow onion, finely diced (About 1 large onion)
• 45 mlOlive oil (3 tablespoons)
• 30 gTomato paste (2 tablespoons)
• 400 gTomato puree (Passata or smooth crushed tomatoes)
• 120 mlWater (Adjust for desired thickness)
• 6 gSea salt (1 teaspoon, plus more for pasta water)
• 2 gBlack pepper, freshly ground (1 teaspoon)
• 300 gCanned tuna in oil, drained (2 cans (about 150 g drained each), flaked into large pieces)
• 340 gSpaghetti (Dry)

Instructions

1. 1

   Prepare the tuna and base ingredients: drain the canned tuna well and gently flake it into large chunks so it stays meaty in the sauce. Finely dice the onion for even cooking. Measure tomato paste, tomato puree, water, salt, and black pepper so the sauce can be built quickly once the pan is hot.

2. 2

   Build the sauce foundation: heat olive oil in a wide skillet over medium heat for 1 minute. Add the diced onion and cook 10–12 minutes, stirring every 1–2 minutes, until soft and lightly golden. Reduce heat to medium-low if browning too fast; the goal is sweetness, not deep caramelization.

3. 3

   Toast the tomato paste for depth: add tomato paste to the onions and cook 2–3 minutes over medium heat, stirring constantly, until it darkens slightly and smells sweet and roasted. This step removes raw paste flavor and creates a richer, more umami-forward sauce that clings better to spaghetti.

4. 4

   Simmer the tomato sauce: stir in tomato puree, water, sea salt, and black pepper. Bring to a gentle simmer over medium heat, then lower to medium-low and cook uncovered for 15–18 minutes, stirring every 3–4 minutes. The sauce should thicken enough to coat a spoon, with oil lightly separating at the edges.

5. 5

   Cook the spaghetti: while the sauce simmers, bring 3 liters of water to a rolling boil in a large pot. Add 18 g sea salt, then add spaghetti and stir for the first 30 seconds to prevent sticking. Boil until al dente, typically 9–11 minutes (or 1 minute less than package time).

6. 6

   Finish with tuna gently: add the drained tuna to the simmered sauce and fold carefully to keep larger flakes intact. Cook 3–4 minutes over low heat just to warm through; avoid aggressive boiling, which can make tuna dry and grainy. Taste and adjust with up to 1 g more salt if needed.

7. 7

   Combine and serve: reserve 120 ml pasta water, then drain spaghetti. Add spaghetti directly to the skillet and toss over low heat for 1–2 minutes, adding 30–90 ml reserved pasta water as needed to loosen and emulsify the sauce. Serve immediately while glossy and steaming, with extra black pepper if desired.