Tuna spaghetti / Maldivian style spaghetti

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned mackerel

Canned salmon offers similar texture and flavor, while mackerel is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and healthy fats, while vegetable oil is more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative, while pecorino is often less costly.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives provide a similar briny flavor, while pickles are a more economical option.

Bring water to boil on medium heat. Once heated, add salt, cooking oil and add spaghetti. Give a quick stir to avoid sticking together.

Put the lid on and cook 10-15 minutes. Cooking time varies depending on the thickness of your spaghetti. Do check occasionally. When there is no more white center in the middle, it is cooked.

Once cooked, strain the spaghetti into a bowl. Reserve around 2 cups of spaghetti cooked water to add to the spaghetti sauce.

Finely dice the onions. Finely chop the garlic and slice the chili.

On medium heat, add cooking oil, onion, garlic, fresh chili, curry leaves, dried red chilies (cut into half- remove seeds if you don't like seeds), grated ginger, salt to taste (1 1/2 tsp).

Cook till onions are lightly browned. Stir to avoid onions from burning. Can reduce the heat till it is lightly browned.

Break tuna flakes into little pieces a bit. Not too much. Add it to the lightly browned onions and mix for 1-2 minutes on medium heat.

Add canned tuna chunks and cook 2-3 minutes. Stir occasionally.

Add tomato paste, oregano, black pepper powder and cook 2-3 minutes.

Add the reserved spaghetti cooked water and cook 3-4 minutes on low heat, stirring occasionally.

Check if salt is according to your desired taste. I added 1/2 tsp more salt at this stage.

Add cooked spaghetti and combine well for 2-3 minutes. Serve hot.

Cooking Techniques

Spice Level:

Dietary

Allergens