Tuna White Ragu (Creamy Tuna Pasta)

Ingredients

• 200 g Spaghetti (or other white pasta) (dry, broken into halves if long)
• 30 g Unsalted Butter (cut into small cubes)
• 1 large Yellow Onion (finely chopped (about 150 g))
• 2 tsp Garlic (minced)
• 200 g Canned Tuna in Oil (drained)
• 200 ml Whole Milk (room temperature)
• 30 g Golden Mayonnaise (2 Tbsp, homemade or store‑bought)
• 1 tsp Hondashi (Japanese Dashi Powder) (dissolved in a splash of water before adding)
• ¼ tsp White Pepper (lightly ground)
• ½ tsp Salt (lightly salted, adjust to taste)
• ¼ tsp Smoked Paprika Powder (for garnish)
• 1 tsp Extra Virgin Olive Oil (final drizzle)

Instructions

1. Prepare Ingredients

   Gather all ingredients. Finely chop the onion, mince the garlic, drain the canned tuna, and measure milk, mayo, seasonings.

   Time: PT5M

2. Cook Pasta

   Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente (about 1‑2 minutes less than package directions). Drain, reserving ½ cup of pasta water.

   Time: PT10M

   Temperature: 212°F

3. Sauté Onions

   Heat the skillet over medium‑low. Add butter and let it melt. Add the finely chopped onion, sprinkle a pinch of salt, and gently “suer” (sweat) until translucent and soft, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑low

4. Brown the Tuna

   Increase heat to medium‑high. Add the drained tuna to the pan, breaking it into pieces. Toss quickly and let the edges brown for 3‑4 minutes, creating a light Maillard reaction.

   Time: PT4M

   Temperature: Medium‑high

5. Add Garlic and Season

   Reduce heat to medium. Stir in the minced garlic, white pepper, and a pinch of salt. Cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

6. Create the Creamy Base

   Pour the milk into the pan, add the dissolved hondashi, and stir gently. Bring to a gentle simmer for 3‑4 minutes, allowing the sauce to thicken slightly. If it looks too thick, add a splash of the reserved pasta water.

   Time: PT4M

   Temperature: Medium

7. Combine Pasta and Sauce

   Add the cooked pasta to the skillet. Toss to coat the noodles evenly with the tuna‑onion‑milk sauce. Cook together for another 2 minutes so the starch from the pasta enriches the sauce.

   Time: PT2M

   Temperature: Medium

8. Finish with Mayonnaise

   Remove the pan from heat. Stir in the golden mayonnaise until fully incorporated. This cool‑down step prevents the mayo from separating.

   Time: PT1M

9. Plate and Garnish

   Divide the pasta between two plates. Sprinkle smoked paprika over each serving, drizzle with a teaspoon of extra‑virgin olive oil, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g