Jamaican-Style Tuna and Macaroni
Tin Boom & Pantry Suppers
Nobody is slow-braising an oxtail at six o'clock on a Tuesday; weeknight survival demands a metal can opener piercing a five-ounce tin of tuna. This is pure resourcefulness—taking humble canned tuna and elbows and frying them down into a fiercely aromatic supper, built by sweating a sharp aromatic base of scallions, fresh thyme, and garlic, then caramelizing a hit of tomato paste to banish any lingering metallic notes from the fish. Boil a box of elbow macaroni, fold in a chopped Scotch bonnet, and feed the house.
Before you start
Gather and chop all aromatics before starting the stove.
This is a fast, 20-minute weeknight cook-up. Having your onions, scallions, garlic, and peppers fully prepped before you drop the pasta into boiling water ensures everything hits the hot skillet at the correct time.
Ingredients
- elbow macaroni8 oz
- salt1 tbsp
- vegetable oil2 tbsp
- yellow onion1 med
- garlic3 cloves
- scallions2 stalks
- fresh thyme4 sprigs
- scotch bonnet or habanero pepper1/4 small
- mixed bell peppers1/2 cup
- tomato paste1 tbsp
- chunk light tuna in water10 oz
- black pepper1/2 tsp
- seasoned salt1/4 tsp
- butter1 tbsp
Method
- 01
Boil the macaroni until just al dente.
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions, taking care not to overcook it since it will finish in the hot skillet. Drain and set aside.
- 02
Build the aromatic base by sweating the natural seasonings.
In a large skillet over medium heat, warm the vegetable oil. Add the diced onion, minced garlic, scallions, fresh thyme sprigs, and bell peppers. Sauté gently for 3 to 4 minutes until the onions are translucent. This profoundly fragrant base is the backbone of the dish—do not rush it.
- 03
Caramelize the tomato paste to counteract the canned flavor of the fish.
Push the vegetables to the edges of the pan. Drop the tomato paste directly into the center of the hot skillet. Let it sizzle, pressing it firmly into the pan for about 45 seconds until it darkens slightly and releases its natural sugars, then stir it into the vegetables.
- 04
Fry down the tuna in the seasoned oil.
Add the tuna to the skillet along with the reserved liquid from the can. Use a fork or spatula to break the tuna into chunky flakes, avoiding mashing it into a paste. Sprinkle in the black pepper, seasoned salt, and the minced pepper.
- 05
Simmer until the moisture evaporates and the flavors marry.
Stir everything gently, reduce the heat to medium-low, and let the tuna simmer for 4 to 5 minutes. This fry-down phase forces the tuna to absorb the aromatics and shed its metallic, canned flavor.
- 06
Toss the tuna with the macaroni and finish with butter.
Add the drained macaroni directly into the skillet. Toss thoroughly until the pasta is deeply coated in the savory, spiced oil and evenly distributed with the fish. Stir in the butter for a rich, glossy finish, remove the bare thyme stems, and serve immediately.
Notes
Control the heat without losing the floral flavor of the pepper.
Scotch bonnets deliver exceptional, fruity notes alongside their intense heat. If cooking for a household sensitive to spice, omit the minced pepper. Instead, drop a whole, uncut pepper into the skillet while the tuna simmers. The essential oils will beautifully perfume the dish without releasing the fiery capsaicin. Just remember to remove it before serving.
From Cook Jamaican in America.