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

Ingredient Substitutions

• Instead of Spaghetti (or other white pasta): Linguine, Fettuccine, Dry egg noodles
• Instead of Unsalted Butter: Olive oil, Margarine
• Instead of Yellow Onion: Sweet onion, Shallots
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Canned Tuna in Oil: Canned tuna in water, Fresh tuna steak (200 g)
• Instead of Whole Milk: Half‑and‑half, Heavy cream (use less)
• Instead of Golden Mayonnaise: Regular mayonnaise, Aioli
• Instead of Hondashi (Japanese Dashi Powder): Fish sauce (½ tsp), Chicken bouillon
• Instead of White Pepper: Black pepper (¼ tsp)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Smoked Paprika Powder: Regular paprika, Chipotle powder
• Instead of Extra Virgin Olive Oil: Sesame oil, Canola oil

Equipment Needed

• Large Aluminum Skillet
• Large Pot
• Colander
• Wooden Spoon or Silicone Spatula
• Chef’s Knife
• Cutting Board
• Measuring Spoons

Critical Steps — Do Not Skip

• Sweating the onions until translucent without browning.
• Browning the tuna quickly to develop flavor but avoiding burnt edges.
• Simmering milk gently to prevent separation.
• Stirring in mayonnaise off the heat for a stable emulsion.

Chef Tips from the Video

• Fine‑chop the onion for a subtle sweetness that melts into the sauce.
• Use high‑quality butter and a good Japanese dashi powder for depth of umami.
• Add the mayonnaise off the heat; the residual warmth is enough to blend it without breaking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of milk if needed.

Freezer: Not recommended; the creamy texture may separate after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the pasta ahead of time and toss with a little olive oil to prevent sticking.
• The tuna‑onion sauce can be prepared up to step 6 and refrigerated; reheat gently and finish with mayo just before serving.