Tuna Soy Butter Pasta
By Maggie ZhuPublished on March 11, 2026
Time
30 minutes
Yield
Serves 4
Ingredients
Before You Begin
Seek out high-quality olive oil–packed tuna for this recipe. If you can only find larger 6-ounce jars of tuna, it’s OK to use a full jar. Shredded nori seaweed can be found in well-stocked Asian grocery stores. Alternatively, you can thinly slice nori sheets into 3-inch long strips.
Instructions
- Bring 3 quarts water to boil in large pot. Add 12 ounces spaghetti and 1 tablespoon salt and cook, stirring occasionally, until al dente. Reserve 1½ cups pasta cooking water, then drain pasta; set aside.
- Melt 4 tablespoons unsalted butter in 12-inch skillet over medium-high heat. Add 1 thinly sliced onion and cook until softened, about 3 minutes. Add 4 minced garlic cloves and cook until fragrant, about 1 minute.
- Add 1 cup reserved pasta water and 3 tablespoons soy sauce, reduce heat to medium, and bring to simmer while stirring constantly to emulsify butter. Once simmering, stir in 1 can drained and flaked olive oil–packed tuna, ½ teaspoon pepper, and ½ teaspoon table salt. Add pasta and toss until evenly coated in sauce, about 1 minute.
- Remove from heat and stir in 1 tablespoon lemon juice and remaining 2 tablespoons butter until incorporated. Add remaining pasta water as needed and season with salt to taste. Serve, topping with ⅓ cup shredded nori and 2 thinly sliced scallions.
Time
30 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
For a supersavory spaghetti, we start with a base of sizzling onion and garlic, butter, and soy sauce—a trio that delivers umami in every bite. Flaked tuna adds rich texture and brininess, turning a common pantry ingredient into something luxurious. Finished with a splash of lemon juice for brightness, plus scallions and shredded seaweed for freshness and aroma, this is a quick, weeknight-friendly pasta dish that feels both familiar and novel.
Before You Begin
Seek out high-quality olive oil–packed tuna for this recipe. If you can only find larger 6-ounce jars of tuna, it’s OK to use a full jar. Shredded nori seaweed can be found in well-stocked Asian grocery stores. Alternatively, you can thinly slice nori sheets into 3-inch long strips.
Instructions
- Bring 3 quarts water to boil in large pot. Add 12 ounces spaghetti and 1 tablespoon salt and cook, stirring occasionally, until al dente. Reserve 1½ cups pasta cooking water, then drain pasta; set aside.
- Melt 4 tablespoons unsalted butter in 12-inch skillet over medium-high heat. Add 1 thinly sliced onion and cook until softened, about 3 minutes. Add 4 minced garlic cloves and cook until fragrant, about 1 minute.
- Add 1 cup reserved pasta water and 3 tablespoons soy sauce, reduce heat to medium, and bring to simmer while stirring constantly to emulsify butter. Once simmering, stir in 1 can drained and flaked olive oil–packed tuna, ½ teaspoon pepper, and ½ teaspoon table salt. Add pasta and toss until evenly coated in sauce, about 1 minute.
- Remove from heat and stir in 1 tablespoon lemon juice and remaining 2 tablespoons butter until incorporated. Add remaining pasta water as needed and season with salt to taste. Serve, topping with ⅓ cup shredded nori and 2 thinly sliced scallions.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
More Like This
Keep Exploring
0 Comments