Tah-Mahi ba Reshteh (ته‌ماهی با رشته) — Persian-Style Aromatic Tuna Noodles

• 300 gDried noodles (spaghetti or linguine) (Break in half if needed to fit the pot)
• 3 lWater (For boiling noodles)
• 18 gSea salt (For salting noodle water (about 1 tablespoon))
• 45 mlExtra virgin olive oil (Divided)
• 250 gYellow onion (Thinly sliced (about 1 large))
• 12 gGarlic (Finely grated or minced (about 4 cloves))
• 2 tspGround turmeric (Fresh, bright yellow)
• 1 tspBlack pepper (Freshly ground)
• 280 gCanned tuna in olive oil (Drained weight; flaked (about 2 cans))
• 30 mlLemon juice (Freshly squeezed (2 tablespoons), plus more to taste)
• 20 gFresh parsley (Finely chopped (about 1 packed cup leaves))
• 120 mlReserved noodle cooking water (Use as needed to loosen and emulsify)

Instructions

1. 1

   Bring 3 liters of water to a rolling boil in a large pot over high heat, then stir in 18 g sea salt. Add 300 g noodles and cook until just al dente, 8–11 minutes (check package timing). Before draining, reserve 120 ml of the starchy cooking water; drain noodles and set aside.

2. 2

   While the noodles cook, heat 30 ml extra virgin olive oil in a wide skillet over medium heat. Add 250 g sliced yellow onion and cook, stirring every 1–2 minutes, until deeply golden and sweet, 10–12 minutes. Lower heat slightly if browning too fast; you want caramelized edges without burning.

3. 3

   Add 12 g minced garlic to the onions and cook until fragrant, 45–60 seconds. Sprinkle in 2 tsp turmeric and 1 tsp black pepper; stir constantly for 30 seconds to bloom the spices in the oil. If the pan looks dry, add 15 ml olive oil to keep the spices from scorching.

4. 4

   Add 280 g flaked tuna and gently stir to coat it in the turmeric-onion mixture. Cook 2–3 minutes, breaking up larger chunks with a spoon, until warmed through and savory. Taste and adjust salt if needed (tuna varies); keep heat at medium-low so the garlic stays sweet, not bitter.

5. 5

   Add the drained noodles to the skillet and toss for 1–2 minutes. Pour in 60–120 ml reserved noodle water a little at a time, tossing until the noodles look glossy and the sauce lightly clings. Turn off the heat, then stir in 30 ml lemon juice and 20 g chopped parsley to keep them bright.

6. 6

   Rest the noodles for 2 minutes so the flavors settle, then taste again for lemon, salt, and pepper. Serve warm, finishing each portion with a small drizzle of olive oil if desired. For a more Persian-style table, offer extra lemon wedges and chopped herbs alongside for guests to adjust.