📝 About This Recipe
Born from the vibrant 'Wafu' pasta culture of Tokyo, this dish is a masterful fusion of Italian al dente technique and Japanese pantry staples. It transforms humble canned tuna and rich Kewpie mayo into a sophisticated, silky sauce punctuated by the salty pop of nori and the sharp bite of scallions. This comfort food classic is celebrated for its addictive 'umami' profile and its ability to feel both gourmet and deeply nostalgic in under 20 minutes.
🥗 Ingredients
The Pasta
- 200 grams Spaghetti (high-quality bronze-cut preferred)
- 2 tablespoons Kosher Salt (for the boiling water)
The Umami Base
- 1 can Canned Tuna in Oil (approx. 140g, drained slightly but keep some oil)
- 3 tablespoons Kewpie Mayonnaise (Japanese style is essential for the flavor profile)
- 2 teaspoons Soy Sauce (preferably Shoyu)
- 1 tablespoon Unsalted Butter (at room temperature)
- 1/2 teaspoon Dashi Powder (instant granules for extra depth)
- 1 clove Garlic (grated into a paste)
Garnish and Finish
- 2 stalks Scallions (finely sliced on a bias)
- 1/4 cup Kizami Nori (shredded dried seaweed)
- 1 teaspoon Toasted White Sesame Seeds
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Shichimi Togarashi (Japanese seven-spice for a hint of heat)
👨🍳 Instructions
-
1
Fill a large pot with 3 liters of water and add the kosher salt. Bring to a rolling boil over high heat.
-
2
While the water heats, prepare your 'sauce' in a large mixing bowl. Combine the drained tuna, Kewpie mayonnaise, soy sauce, dashi powder, and the grated garlic.
-
3
Use a fork to flake the tuna into the mayo mixture, stirring until it forms a thick, creamy paste. Do not over-mix; you want some small chunks of tuna for texture.
-
4
Once the water is boiling, add the spaghetti. Cook for 1 minute less than the package instructions to ensure a perfect 'al dente' bite.
-
5
Just before draining, carefully ladle out about 1/2 cup of the starchy pasta cooking water. This is your 'liquid gold' for the sauce emulsification.
-
6
Drain the pasta thoroughly in a colander, but do not rinse it. The heat from the pasta is what will 'cook' the flavors together.
-
7
Immediately transfer the hot pasta into the large mixing bowl containing the tuna and mayo mixture.
-
8
Add the tablespoon of room-temperature butter. The residual heat from the pasta will melt it instantly, adding a luxurious sheen.
-
9
Add 2-3 tablespoons of the reserved pasta water to the bowl. Use tongs to toss the pasta vigorously, coating every strand in the creamy sauce.
-
10
If the sauce looks too thick or dry, add another splash of pasta water until it reaches a silky, glossy consistency.
-
11
Divide the pasta between two warm bowls, twirling it high for a professional presentation.
-
12
Top generously with the shredded nori, sliced scallions, sesame seeds, and a crack of black pepper.
-
13
Finish with a dusting of Shichimi Togarashi for a subtle spicy kick and serve immediately.
💡 Chef's Tips
Always use Japanese Kewpie mayo—it uses egg yolks only and apple cider vinegar, which provides a much richer, tangier profile than Western mayo. Don't skip the dashi powder; it provides the 'Wafu' backbone that makes the dish taste authentic. Keep your mixing bowl warm by placing it over the boiling pasta pot for a few seconds before adding the ingredients. If you use tuna in water instead of oil, add an extra teaspoon of extra virgin olive oil to ensure the mouthfeel remains silky. Work quickly once the pasta is drained; the dish relies on the pasta's residual heat to create the sauce emulsion without curdling the mayo.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of dry Riesling or a Japanese Rice Lager to cut through the richness. Serve alongside a simple cucumber and wakame sunomono (vinegar salad) for a refreshing contrast. A side of steamed edamame with sea salt makes for a perfect light appetizer. For a fusion twist, serve with a side of garlic bread rubbed with a little miso paste before toasting.